Chewy Multigrain Multiberry Brekkie Cakes:A Real Mouthful!

April  5, 2012
2 Ratings
  • Makes 12
Author Notes

Toothsome is the operative word here. If you are a fan of light and fluffy 'white bread' pancakes, you may not want to make these. Oats, cornmeal , pecans and wheat flour all lend great textures. Brown sugar, orange juice and butter help keep them moist. They are dense but tender and have an overall sweet nutty flavor highlighted by the bright acidic tones of the berries.

For years I craved pancakes that were the opposite of what I see everywhere ( white flour, white sugar, airy, bland.) I wanted a pancake with lots of texture and chew. Inspired by a Silver Palate recipe, I finally created these because I could never find pancakes- in restaurants- that were remotely like them.

photo to follow

LeBec Fin

What You'll Need
  • 1/4 cup whole wheat flour (pastry or AP)
  • 1/4 cup white flour (pastry or AP)
  • 6 tablespoons fine cornmeal, organic or stoneground
  • 1/4 cup rolled oats (not instant) chopped briefly in processor
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 heaping teaspoon kosher salt
  • 1 1/2 tablespoons white sugar
  • 5 tablespoons dark brown sugar, packed
  • 1/3 cup chopped pecans
  • 3 tablespoons melted unsalted butter
  • 2 large eggs
  • 1/2 cup + 1/8 cup buttermilk or plain yoghurt
  • 1/2 tablespoon frozen Orange juice concentrate
  • heaping 1 /2 teaspoon orange or lemon zest
  • 3/4 cup blueberries, fresh or frozen
  • 3/4 cup raspberries, fresh or frozen
  • 1 cup Grade B maple syrup
  • 1 tablespoon orange juice concentrate
  1. Combine Flour though sugar and mix well with fork, breaking up any lumps of brown sugar. Add pecans. Combine butter through zest and add to dry ingredients, combining quickly and thoroughly. Batter should be thick, not thin. If batter needs thickening, add a little cornmeal or oats. (Thick= batter should not spread much in pan.)
  2. Melt a thin coat of butter in non stick skillet over med high heat. When hot and sizzling,but not brown and burning, quickly add fruit to batter and drop spoons of batter into skillet, forming approx. 3” pancakes (easier to flip when this size.) Cook a few minutes til air bubbles show on surface and their bottoms are medium brown. Turn cakes and complete cooking.
  3. Syrup: Combine maple syrup and orange, heat and serve with pancakes.
  4. Note: This recipe makes approx. 24 pancakes. Option- divide dry ingredients into 2 containers and store in frig for future use or gifts. Add wet ingredients when make pancakes.

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My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

1 Review

LeBec F. August 19, 2012
I don't know how it happened but the original version of this had many mistakes. They have now been fixed. So Sorry.
mindy 8/20/12