Multi-grain baked goods combine two or more different types of flour for a taste that is more complex than plain, white flour. There are many types of flour available but this recipe contains four that you can reliably find in any grocery store. Whole grains, such as whole wheat and whole oats, contain more nutrients and fiber than white flour plus a hearty taste, though the finished cakes are fluffier than you might expect. Moreover, they are a good match for bold maple syrups such as Coffee Infused or any of the Barrel-Aged Maple.
There is a place for delicate crepes with elegant syrup but sometimes you need a breakfast that will fuel you up for an active day. When looking for cornmeal, choose one that is very finely ground or you will end up with crunchy pancakes. If you can’t find one, substitute any of the other flours in equal amount.
