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 of 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 Cardamom Infused or Whiskey Barrel-Aged.
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.
- ½ cup white flour
- ½ cup whole wheat flour
- ¼ cup quick cook oats
- ¼ cup fine grained cornmeal
- 2 Tbsp brown sugar
- 1 Tbsp Runamok Maple Syrup (Sugarmaker’s Cut pure or any infused or barrel-aged)
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- ½ cup plain yogurt
- ¾ cup milk
- 3 Tbsp vegetable oil
- Butter for the pan and to top pancakes
- Runamok Maple Syrup – Sugarmaker’s Cut pure maple or any of the infused or barrel-aged
Combine all ingredients except the butter and syrup in a medium sized bowl . Heat a pan on the stove and add a pat of butter. Scoop about 1/4 cup of batter onto the pan, filling in the available surface without crowding the pancakes. Cook for about a minute or until lightly brown, then gently flip. Cook the other side an additional 30 seconds and remove to a plate. Serve warm with additional butter and Runamok Maple Syrup.