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How to make Nutty 9-Grain Pancakes

Time needed: 40 minutes.

1. Mix Dry Ingredients: Whisk all of the dry ingredients in a large mixing bowl.
2. Whisk Wet Ingredients: Whisk all of the wet ingredients in a large mixing bowl.
3. Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing.
4. Cook Pancakes: Cook the pancakes on the griddle, turning when bubbles pop on the surface.
5. Serve: Serve with butter and warm maple syrup.

How do you make the perfect 9-Grain pancake?

• Batter Consistency: Achieve the ideal batter consistency—neither too thick nor too thin. Opt for a lumpy texture, ensuring they cook through without spreading excessively.
• Hot Griddle: Heat your griddle adequately; it should be hot enough for the butter to sizzle upon contact.
• Size: Use a quarter cup measuring cup and measure the batter consistently. This will ensure your pancake stack looks like the ones you get from IHOP.
• Bubbles: Look for bubbles forming on the pancake’s surface before flipping them. This indicates the perfect time for the flip.
• Shape Matters: Avoid overcrowding the griddle; allow space for the pancakes to spread evenly.
• Rest the Batter: Let the batter sit for a bit before cooking them so the flour can have time to absorb the liquid. It will result in fluffier pancakes. Some say 30 minutes. I have found that 15 works fine.

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Frequently Asked Questions

Know your ingredients

It’s important to understand the ingredients you are cooking with so you can make good flavor choices for recipes and choose God given ingredients that nourish your body. Which leads to less cravings, more energy and a healthy relationship with food. Here I will talk about the main ingredients in this dish, how they add to the recipe and how they are healthy for you and me. If you have any questions, post a comment.

Including these ingredients in your cooking not only enhances flavor but also offers various nutrients and potential health benefits, depending on their unique properties. Read more about using white flour alternatives.

Whole Wheat Flour

Whole wheat flour is a nutritious alternative to refined white flour, containing the bran, germ, and endosperm of the wheat kernel. It’s used in baking for bread, muffins, and pancakes, providing a nutty flavor and denser texture. Whole wheat flour is rich in fiber, antioxidants, and various essential nutrients, contributing to improved digestive health and better blood sugar control.

Spelt Flour

Spelt flour, an ancient grain, is an excellent alternative to wheat flour, offering a mild, slightly sweet flavor. It is commonly used in bread, pasta, and baked goods. Spelt is rich in fiber, protein, and essential minerals, aiding in digestion and providing sustained energy.

Buckwheat Flour

Buckwheat flour, despite its name, is not related to wheat and is gluten-free. It’s utilized in pancakes, soba noodles, and gluten-free baking, imparting a nutty taste. Buckwheat is a good source of protein, fiber, and antioxidants, contributing to heart health and improved blood circulation.

Brown Rice Flour

Brown rice flour, milled from whole brown rice grains, is a gluten-free option used in various recipes, including bread, cakes, and thickening sauces. It contains more nutrients than white rice flour, providing fiber, essential minerals, and B vitamins for sustained energy and improved digestion.

Cornmeal

Cornmeal, derived from ground corn, is a versatile ingredient in Southern and Mexican cuisines, used for making cornbread, polenta, and tortillas. It is a good source of carbohydrates, fiber, and antioxidants, supporting digestive health and providing a steady release of energy.

Oat Flour

Oat flour, made by grinding whole oats, offers a delightful sweetness and a moist crumb to baked treats. Rich in dietary fiber, oat flour promotes digestive health and helps maintain steady blood sugar levels. Its nutty taste and nutritional benefits make it a favorite in gluten-free and health-conscious baking. I’ve been experimenting with it lately.

Flax Seed

Flax seeds, often ground into meal or used as oil, are added to smoothies, yogurt, or baked goods for a nutty flavor. They are an excellent source of omega-3 fatty acids, fiber, and lignans, offering benefits for heart health, digestion, and potentially reducing the risk of certain cancers.

Almond Flour

Almond flour, made from finely ground almonds, is a popular gluten-free and low-carb alternative in baking, such as for cakes and cookies. It is rich in healthy fats, protein, and vitamins, providing energy and supporting skin health while offering a delicious nutty flavor.

Cinnamon

Cinnamon, a versatile spice, adds warmth and sweetness to both sweet and savory dishes. It’s used in baking, desserts, and even some stews. Cinnamon has antioxidant and anti-inflammatory properties, potentially aiding in blood sugar control and promoting overall health.

Buttermilk

Buttermilk is a tangy dairy product often used in baking, marinating, and salad dressings. Its acidic nature reacts with baking soda, leading to a rise in baked goods. Buttermilk is a good source of probiotics, calcium, and vitamin D, promoting gut health and bone strength.