by Heidi Swanson (Ten Speed Press, 2011)
I came across this book when I was a judge for the Piglet Tournament of Cookbooks run by the estimable www.food52.com, a website on which I can while away many happy hours. My gratitude only swelled further when they sent me this book: it is rammed with recipes that anyone who likes eating well just itches to try. It's not been easy choosing just the one recipe for you here, but ultimately it had to be these multigrain pancakes; I can't get enough of them. And a tip before we start: where Heidi Swanson stipulates oat flour, I just blitz my organic porridge oats to a mealy flour in a processor; do not use instant oat cereal. These pancakes will instantly earn a place in your weekend repertoire I believe; they are divine with the gingery blackberry compote also in the book, and it is a book that I would not want my library to be without.
You might imagine a pancake made from 100 percent whole grain flours would be dense and heavy. Not so. Light, golden, and moist, with enough buttermilk to give a bit of tang, these pancakes are perfect on a Saturday morning. And, as a bonus, the leftover batter keeps for days. Little silver-dollar pancakes are my shape of choice here, but you can certainly go larger. To switch things up, you can use the batter in a waffle iron as well. If you don't have natural cane sugar on hand, substitute whatever brown sugar you do have.
Posted by Nigella on the 27th Jun 2012