Multigrain Hot Cakes

Posted in Breakfast, North American, Pancakes, Waffles, Crepes

These are great pancakes. They combine the goodness of oat bran and buckwheat flour and are light and fluffy. We serve them with blueberry sauce but they would be equally as good with maple syrup. I learned a trick to incorporating the beaten egg whites. Usually we fold in egg whites but using a large handheld whisk you can lift the pancake batter through the beaten egg whites, repeating until the egg whites are incorporated. I find this method produces a more consistent batter incorporating the egg whites evenly throughout.

Ingredients

3/4 cup unbleached white flour
1/2 cup oat bran
1/2 cup buckwheat flour
1 teas baking powder
1 teas baking soda
1/4 teas salt
1 1/2 cups almond milk, rice milk or soy milk
1/2 cup plain yogurt
2 eggs, separated
1/8 teas cream of tartar

Directions

Place egg whites in the mixing bowl of a stand mixer with cream of tartar and whip until stiff peaks form. Remove to a small bowl.
Combine the milk and yogurt in a 2 cup measure.
Place egg yolks in the mixing bowl of a stand mixer and whip adding the milk mixture.
Combine the dry ingredients in a small bowl and stir to combine. Add to the egg yolk mixture in the stand mixer and mix until combined. Lightly mix in about 1/3 of the egg whites to lighten the mixture.
Remove the mixing bowl from the stand mixer and add the remaining egg whites. With a hand held whisk or a spatula gently fold the egg whites into the pancake mixture until just incorporated.
Heat a large skillet or griddle and lightly oil if necessary. Using a ladle pour enough batter to form a 4 inch circle. Cook until edges look dry, flip and cook the other side for a minute or two.
Serve with you favourite toppings.