Whole Grain Pancakes

• portions: 4 servings

Ingrédients

¾ cup whole wheat flour

½ cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 large egg

1½ cups buttermilk

2 cups mixed cooked whole grains, such as barley, farro, rye, spelt, kamut, and/or quinoa

Melted unsalted butter (for pan)

Sliced peaches or other stone fruit and pure maple syrup (for serving)

Instructions

Whisk flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg and buttermilk in a medium bowl. Using a few swift strokes, whisk egg mixture into dry ingredients until combined. Stir in grains (note: you can pulse the grains in a food processor if you’d prefer them in smaller pieces).

Heat a large nonstick skillet over medium-high. Lightly brush with butter. Add half of batter to skillet, spreading into an even layer as wide as the skillet. Cook pancake until bubbles have formed and broken across entire surface and underside is golden brown, 4–5 minutes. Using 2 spatulas (or sliding onto a flat plate before inverting back into skillet), flip pancake. Continue to cook until lightly browned underneath, about 1 minute.

Transfer pancake to a plate, then repeat with remaining batter. Serve pancakes topped with sliced fruit and syrup.