Recipe for Multigrain PancakesMore than 1 million home cooks rely on Cook’s Illustrated magazine to provide trusted recipes that work, honest equipment reviews and ingredient taste tests, and time-saving kitchen tips.  Published by the hosts of America’s Test Kitchen television series, Cook’s Illustrated is known for an almost fanatical approach to creating the best recipes for the home cook’s favorite foods.  To do this, they test every recipe 20, 30, sometimes up to 100 times in their own 2,500 square foot test kitchen where they make the mistakes so you don’t have to.  They also test and recommend which kitchen equipment is the best to use, which supermarket ingredients really make a difference and which techniques work best for the home cook.  And because Cook’s Illustrated is advertising free, you can trust their objective ratings to identify what products are worth your money and which to avoid. Subscribe to Cooks Illustrated here, or sign up for the Perfectly Plated Sweepstakes for the chance to win $5,000 in merchandise from Ballard Designs.

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 we converted the muesli into a flour (in the food processor) and then set out to find the perfect combination of muesli “flour,” all-purpose flour, whole-wheat flour, and leavening to achieve a properly light whole-grain pancake recipe.

Recipe: Multigrain Pancakes
Author: 
Serves: 4 to 6
 
Ingredients
  • 4 teaspoons fresh lemon juice
  • 2 cups whole milk
  • 1¼ cups no-sugar-added muesli (6 ounces), plus an additional 3 tablespoons
  • ¾ cup unbleached all-purpose flour (3¾ ounces)
  • ½ cup whole-wheat flour (2¾ ounces)
  • 2 tablespoons brown sugar (light or dark)
  • 2¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted and cooled
  • ¾ teaspoon vanilla extract
  • Vegetable oil
Instructions
  1. Whisk lemon juice and milk together in medium bowl or 4-cup measuring cup; set aside to thicken while preparing other ingredients.
  2. Process 1¼ cups muesli in food processor until finely ground, 2 to 2½ minutes; transfer to large bowl. Add remaining 3 tablespoons unground muesli, flours, brown sugar, baking powder, baking soda, and salt; whisk to combine.
  3. Whisk eggs, melted butter, and vanilla into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (few streaks of flour and lumps should remain). Do not overmix. Allow batter to sit while pan heats.
  4. Heat 12-inch nonstick skillet over medium-low heat for 5 minutes. Add 1 teaspoon oil and brush to coat skillet bottom evenly. Following instructions below, add 1 tablespoon batter to gauge temperature of pan. Pour ¼ cup batter onto 3 spots in skillet, using bottom of ladle to spread batter smooth if necessary. Cook pancakes until small bubbles begin to appear evenly over surface, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1½ to 2 minutes longer. Serve immediately. Repeat with remaining batter, brushing surface of pan lightly with oil between batches and adjusting heat if necessary.

All menus and recipes are courtesy of Cooks Illustrated. Find more recipes from Cooks Illustrated here, enter the Perfectly Plated Sweepstakes from Ballard Designs and Cooks Illustrated, or subscribe to Cooks Illustrated here.