Multigrain Pancakes

Name: Multigrain Pancakes
Yield: 16 (4-inch) pancakes, serves 4 to 6
Ingredients: 4 teaspoons, fresh lemon juice; 2 cups, whole milk; 1 1/4 cups, no-sugar-added muesli (6 ounces), plus an additional 3 tablespoons; 3/4 cup, unbleached all-purpose flour (3 3/4 ounces); 1/2 cup, whole-wheat flour (2 3/4 ounces); 2 tablespoons, brown sugar (light or dark); 2 1/4 teaspoons, baking powder; 1/2 teaspoon, baking soda; 1/2 teaspoon, table salt; 2 , large eggs; 3 tablespoons, unsalted butter, melted and cooled; 3/4 teaspoon, vanilla extract; , Vegetable oil

9 comments

Appears in Cook's Illustrated November/December 2006

Main Courses

Breakfast & Brunch

Bland, dense, and gummy, most multigrain pancakes are more about appeasing your diet than pleasing your palate. We wanted flavorful, fluffy, and healthful flapjacks.

SERVES16 (4-inch) pancakes, 4 to 6

TIME1 hour

WHY THIS RECIPE WORKS

We found the secret to a light and fluffy whole-grain pancake recipe in a package of muesli, a mixture of raw whole oats, wheat germ, rye, barley, toasted nuts, and dried fruit. But pancakes made with whole muesli were chewy and gummy, so w...

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