Multigrain Buttermilk Pancakes with Toasted Pecans

By Sprig Originals ✓ · cooked up in Sprig

A four-flour blend of whole wheat, oat, cornmeal and a little all-purpose flour, rested in buttermilk until the grains soften — that soak is the whole trick, and it's why these come off the griddle tall and tender instead of dense. Toasted pecans folded in at the end give every bite the nutty crunch that makes a good breakfast-counter pancake worth ordering.

Ingredients

• 3/4 cup rolled oats (to make oat flour)
• 3/4 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup fine yellow cornmeal
• 2 tbsp ground flaxseed
• 2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp fine salt
• 1/2 tsp ground cinnamon

• 2 cups buttermilk, well shaken
• 2 large eggs
• 3 tbsp unsalted butter, melted, plus more for the griddle
• 2 tbsp packed light brown sugar
• 1 tbsp honey or maple syrup
• 1 tsp vanilla extract

• 3/4 cup pecan halves (or walnuts)
• warm maple syrup, for serving
• softened salted butter, for serving
• fresh berries or sliced banana, optional

Instructions

1. Toast the nuts first: spread the pecans on a dry skillet over medium heat and toast, tossing often, 4 to 6 minutes, until fragrant and a shade darker. Tip onto a cutting board, cool 5 minutes, then chop coarsely. Set aside 1/4 cup for topping.
2. Make oat flour: blitz the rolled oats in a blender or food processor for 45 to 60 seconds, until they look like a coarse flour with a few flecks left. You should have about 1/2 cup plus 2 tablespoons.
3. In a large bowl, whisk together the oat flour, whole wheat flour, all-purpose flour, cornmeal, ground flaxseed, baking powder, baking soda, salt and cinnamon until evenly combined and no lumps of soda remain.
4. In a second bowl, whisk the buttermilk, eggs, melted butter, brown sugar, honey and vanilla until smooth and the sugar has dissolved.
5. Pour the wet into the dry and fold with a spatula just until no dry pockets remain — 12 to 15 strokes. The batter will look thick and a little lumpy; that is correct. Let it rest at room temperature for 15 minutes so the whole grains hydrate and the batter puffs slightly. Do not stir it again after resting except to fold in the nuts.
6. Fold in 1/2 cup of the chopped toasted pecans with 3 or 4 gentle strokes. If the batter has thickened past the point of spreading, loosen it with 1 to 2 tablespoons more buttermilk.
7. Heat a griddle or large nonstick skillet over medium heat until a drop of water sizzles and skitters, about 350°F. Brush lightly with butter and wipe off the excess with a paper towel so the first pancake doesn't scorch.
8. Scoop scant 1/3-cup portions onto the griddle, nudging each into a 4-inch round. Cook 2 to 3 minutes, until the edges look dry, bubbles break the surface, and the underside is deep golden. Flip once and cook 1 1/2 to 2 minutes more. Whole grains brown faster than white flour — if they are darkening before the centers set, drop the heat to medium-low.
9. Hold finished pancakes in a single layer on a rack in a 200°F oven while you cook the rest, re-buttering the griddle between batches. Stacking them directly on a plate traps steam and softens the crust.
10. Serve in stacks topped with softened butter, the reserved toasted pecans, warm maple syrup and berries or banana if you like.

Chef's tips

Nutrition (per serving, estimated)

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