Published by William Morrow
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.
Total Timeunder 2 hours
Recipe Coursemain course
Dietary Considerationhalal, healthy, high fiber, kosher, peanut free, soy free, vegetarian
Taste and Texturechewy, tangy
Type of Dishpancakes
- 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
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