The New York Times called them “Eye-openers in the morning”. I’ll go along with that. For years I’ve played around with many different whole wheat recipes for our pancake specials. Last Wednesday, “The Minimalist” Mark Bittman set me straight. The trick to these moist pancakes, in my mind, is in the pre-cooked oatmeal.
I’ve taken liberties with Mr Bittman’s recipe, removing the white flour and adding wheat germ. The Little Kitchen approach also modified the texture further by removing nuts and fruit. Thereby allowing my staff the option of offering a whole grain variety with bananas one day and granola the next.
Breakfast for 5:
1 cup whole wheat flour
1/2 cup rolled oats
1/4 cup wheat germ
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
3 cups cooked steel cut oatmeal (chill)
Combine all dry ingredients in a large bowl. Combine milk and eggs in a separate bowl and whip with a whisk, then add the cold oatmeal. Bring all together in the large bowl.
As you approach service, bring a griddle to heat over medium flame and then add butter or oil to the surface. Test one pancake first paying attention to the clock. Keep in mind that these pancakes require more time than your average, white flour pancakes.
Bittman suggests having the oven preheated to 200ºF to hold the pancakes in as the crowd enters the kitchen. In my case, each plate leaves the kitchen immediately, so I’ve reminded my staff to give the pancakes extra time on the griddle so they are sure to cook all the way through.
Add any fruit, nuts or chocolate as needed.