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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.


Multigrain Pancakes

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.


  • 1 cup/4.5 oz/125g whole wheat pastry flour
  • ½ cup/1.5oz/45g oat flour 
  • ½ cup/2oz/60g rye flour
  • 1½ tablespoons natural cane sugar
  • 1 tablespoon aluminium-free baking powder
  • Scant ½ teaspoon fine-grain sea salt
  • 2 cups/475 ml buttermilk
  • 3 large eggs, lightly beaten
  • 1/3 cup/3oz/85g butter, melted and cooled a bit, plus more for the skillet



  1. Combine the flours, sugar, baking powder, and salt in a large mixing bowl. In a seperate medium bowl, whisk together the buttermilk and eggs, add the butter, and whisk again.
  2. Heat a griddle or skillet until medium-hot, brush with a bit of butter, and test the temperature. If a drop of water dances across the surface, you're in the ballpark. When you're ready to make the pancakes, pour the wet ingredients over the dry, and stir until just combined.
  3. If you're cooking silver-dollar pancakes, pour the batter 2 tablespoons at a time into small puddles on the griddle. Keep in mind they spread a bit. If you want larger pancakes, pour the batter 1/4 to 1/3 cup at a time onto the griddle. Cook until the bottoms are deep golden in colour and the tops have set a bit, then use a spatula to flip the pancakes and cook the other sides until golden and the pancakes are cooked through.
  4. Repeat with the remaining batter. Serve warm topped with butter, Blackberry-Maple Compote, or your favourite syrup.