Who doesn’t love pancakes, right?  This recipe for multi-grain pancakes is shared with us by Jen at First Farm B&B in Kentucky.  This is Jen’s second contribution to our recipe collection.

Her first recipe, Angel biscuits and Gravy was well-received and I’m guessing these pancakes will be as well.

First Farm offers guests the opportunity to learn about and ride horses while staying at the inn.  To learn more about this beautiful property, take a few moments to watch: http://www.youtube.com/watch?v=6LcMR6NRNPo

If this breakfast of multi-grain pancakes pleases your palette, take a look at the Inn’s cookbook, which you can order online.

Multi-Grain Pancakes

Purchase as many different grains as you can find at your grocery: regular oatmeal, whole wheat flour, white flour, rye flour, semolina (pasta flour), cornmeal, buckwheat, etc. (Make sure you’re buying the grains and not bread mixes.) In a large container (an ice cream bucket, coffee can, etc.) mix roughly equal proportions of the flours together. Add only about 1/3 as much cornmeal and 1/6 buckwheat because their flavors are so strong.  You may also add small amounts of bran, soy flour, flaxseed or wheat germ — perhaps 1 cup to 10-12 cups of the other combined flours. Mix thoroughly. Your multi-grain mix may be stored in the freezer or cupboard and used for breads and waffles, as well as pancakes.

Serves 3 Serves 7

Multi-grain Pancakes

Multi-grain Pancakes

1 1/4 c. flour 2 1/2 c. flour
1 T. b.p. 2 T. b.p. .
1 T. honey 2 T. honey
1/2 t. salt 1 t. salt
1 egg 2 eggs
1 c. milk 2 c. milk
2 T. oil 4 T. oil
1/2 t. vanilla 1 t. vanilla

Mix dry ingredients. In blender, beat eggs, milk, vanilla and oil. Add to dry ingredients, stirring just until moistened. Too much stirring will make them tough. Add more milk to make thinner pancakes if desired. Bake on hot griddle. Place left-overs on rack to cool. Freeze and microwave.   Remember if you’re serving a large group, it will take quite a while to make them. I prefer a griddle because it maintains a constant temperature. Skillets are unpredictable.

  • Blueberries, raspberries or chocolate chips.   After batter is poured on the griddle, drop in fresh or frozen blueberries, raspberries, chocolate chips or combinations thereof. (If you stir them in, it will discolor the batter and fruit won’t be sprinkled evenly.)
  • Banana, banana-chocolate chip, banana walnut, add a banana or two (for each multiple of the recipe) to the liquids in the blender, then drop in chocolate chips or chopped pecans after the batter is poured on the griddle. Or mash the bananas with a fork.
  • Apple or apple-walnut. Grate 1-3 apples and add with 1 tsp. cinnamon per recipe and to batter. May add chopped walnuts as well.
  • Pumpkin – Reduce milk by ¼ c., add an extra egg & 1 tsp pumpkin pie spice or cinnamon

Design Your Own Pancake Syrup
Heat 1/2 cup water, orange juice or other juice with 2 cups brown sugar until syrup thickens. (It will boil over in the microwave, use at least a 4 c. container!) Add 1 tsp. vanilla, maple or other flavoring, or add a cinnamon stick while it’s cooking.

Enjoy a healthy hearty breakfast!

First Farm Inn:   859-586-0199 email: info@firstfarminn.com  or find us at:  www.firstfarminn.com

First Farm B&B

First Farm B&B

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