← Back to Search Results
baking American
Nine-Grain Pancake

Photo by: Sarah Remington
Comments: 0
 

Recipe

Baked in a cast-iron skillet, this is a real pan “cake.” At the Bakery, we prepare it in the wood-fired oven, where it puffs up to an inch thick in just a couple minutes. We top it with huckleberries or strawberries, or serve it with maple syrup and butter—or even eat it with a thin European-style yogurt. One pancake should be enough for one person. If you want to serve the pancakes to a group of people, cut them into slices and allow your guests to help themselves.

We buy our nine-grain mix from Giusto’s Millers & Bakers out of San Francisco; it’s a combination of steel-cut oats, millet, amaranth, barley, soft wheat, winter wheat, rye, flax seeds, and corn grits.

Yield: Makes 4 pancakes

Ingredients

  • ¼ cup brown rice
  • ½ cup plus 2 tablespoons nine grain mix
  • 2 tablespoons flax seeds
  • 2 tablespoons sesame seeds
  • ¼ cup sunflower seeds
  • ½ cup plus 3 tablespoons all-purpose flour
  • 2 cups whole wheat flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 tablespoon plus 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup plus 3 tablespoons old-fashioned rolled oats
  • ¼ cup molasses
  • 4 cups buttermilk
  • 4 egg yolks
  • 6 egg whites
  • 4 tablespoons unsalted butter

Directions

Place the brown rice in a small saucepan, add 1 cup water, and bring to a boil over medium-high heat. Reduce the heat and let simmer until the rice is tender, about 30 minutes. Transfer the rice to a separate dish to cool completely.

Combine the nine-grain mix, flax seeds, sesame seeds, and sunflower seeds in a bowl. Bring 1¼ cups water to a boil, and pour it over the grains and seeds. Let them soak for 30 minutes or until they’re soft.

Place the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and oats in a mixing bowl. Stir to combine, and make a well in the center. In a separate bowl, whisk together the molasses, buttermilk, egg yolks, the grain and seed mixture, and ½ cup of the cooked brown rice. Pour the liquid mixture into the well, and combine with a wooden spoon.

In an electric mixer fitted with the wire whisk attachment, whisk the egg whites at high speed until soft peaks form. Using a rubber spatula, fold the whites into the flour mixture. (You can hold the batter in the refrigerator until you’re ready to use it, but keep in mind that the sooner you bake the pancakes, the lighter they’ll be.)

Adjust the oven rack to the middle position and preheat the oven to 350°F.

Preheat two 9-inch cast-iron skillets in the oven for 5 minutes. Add 1 tablespoon of the butter to each pan and swirl it around to coat the pan. Pour one fourth of the batter into each pan, transfer them to the oven, and bake for 15 to 20 minutes. Check the pancakes the same way you would a regular cake: the pancakes are ready when a skewer inserted in the middle comes out clean. Flip each pancake onto a plate, and serve.

Bake the other 2 pancakes the same way.


© 2009 The Big Sur Bakery, LLC
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of one pancake.

897kcal (45%)
734mg (73%)
3mg (4%)
196mcg RAE (7%)
1369mg
298mg
37g
25g
15g
127g
250mg (83%)
2692mg (112%)
12g (59%)
30g (46%)
8mg (47%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

amor-y-tacos Amor Y Tacos
by Deborah Schneider
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
american-masala American Masala
by Suvir Saran
new-american-table New American Table
by Marcus Samuelsson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
desserts-4-today Desserts 4 Today
by Abby Dodge
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?