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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.
- 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
- Whisk lemon juice and milk together in medium bowl or 4-cup measuring cup; set aside to thicken while preparing other ingredients.
- 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.
- 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.
- 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.