7 Grain Pancakes

7-grain-pancakes

A few years ago I began having problems with eating things like pasta, pancakes, pizza and sweets.  After eating these items I would feel like I had drunk too much caffeine.  I’d be hungry shortly after eating, even if I’d partaken in a large portion.  I visited the doctor and he said my symptoms didn’t quite sound like hypoglycemia or a food allergy.  To remedy the situation I avoided the foods that made me feel bad.  I also found that by ingesting protein throughout the day, usually milk, I felt better.  After avoiding these foods for several years I was able to begin eating them in small quantities.  I could eat spaghetti as a side but not as a main course.  Fast forward to today.  I’m able to eat pizza or pasta as an entree but I can’t do it every day.  Pancakes have been an exception though.  It must be the combination of sugar and the refined wheat.  A few months ago we were visiting Matt and Alicia (Melissa’s sister and brother in law) and Alicia served pancakes using a mix from Paul’s Grains.  I felt fine after eating the pancakes, so upon returning home, I looked up Paul’s Grains and discovered their products could be purchased online.  I finally ordered some flour last week and made my first batch of pancakes today.  They were delicious and I felt fine after eating them!  The recipe I used was out of Michael Ruhlman’s new book, Ratio.  The recipe called for all purpose flour, I used Paul’s 7 Grain flour, so I ended up using more liquid to compensate.  Ruhlman’s book mostly uses weight to measure ingredients, which I’m liking more and more.  The base ratio is: 2 part liquid, 1 part egg, 1/2 part butter and 2 parts flour.  This is my adaptation.

Wet Ingredients:

  • 4.5 oz buttermilk
  • 8.5 oz skim milk
  • 2 large eggs
  • 2 oz butter (1/2 stick), melted
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 8 oz Paul’s 7 grain flour or all purpose flour (1-1/3 to 1-1/2 cups)
  • 2 tablespoons raw sugar (turbinado)
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Directions:

Combine dry and wet ingredients in separate mixing bowls.  Then combine the wet and dry mixes together, stirring until smooth.  Cook the pancakes over medium heat on a greased skillet.

By Kenton

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