Hot, multigrain pancakes from Mama’s cast-iron skillet on a Sunday morning are like magic! Nothing more simply and deliciously highlights the true flavor, complexity, and difference of freshly milled, whole grain flour from store shelf flour than a simple pancake. Top with a few of your favorite things, even if that’s just a little pat of butter with some salt & pepper and you’re in business! Feel free to mix and match the amount of spelt or soft red, both equally work well and complement the buckwheat and sweet chew of the cornmeal. Hope you love these as much as we do.
Ingredients
Dry Ingredients
- 3/4 cup of Firefly Organic Spelt or Organic Soft Red Whole Wheat Flour
- 3/4 cup of Firefly Organic Buckwheat
- 1/2 cup of Firefly Organic Yellow Cornmeal
- 1/2 tsp of baking soda
- 1/2 tsp of salt
Wet Ingredients
- 1 tsp of oil (we prefer olive oil)
- 1 tsp of Firefly Raw Honey
- 1 egg
- Buttermilk (or milk), add to get preferred wetness
-Prep/Cook Time-
5 min. prep
1 min. skillet
30 sec. eating
-Cook Type-
Stove Top
Instructions
- Mix together the dry and wet ingredients to pancake thickness. There is some subjectivity here. Generally, you wan them thick enough that they hold onto where you drizzle them into the skillet, but wet enough that when you tilt the skillet a little batter will move and fill in any holes.
- Get your skillet hot so the when you add butter, it becomes brown quickly. Ladle or pour a half cup of batter onto the skillet and spread it out. Brown on both sides.
Top with your favorite toppings. A few ideas from our family: Virginia – Fruit & Maple Syrup, Ben – Peanut Butter, Archman – Butter with Salt & Pepper. What are some of your favorites?!
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