My husband and I are runners. He's run a couple of marathons and I have become an avid half-marathoner. One of our favorite magazines is Runner's World. Not only does it have great, inspiring articles about running, but it also has recipes each month for different meal ideas that are beneficial for runners. After I made the devil's food cupcakes last week, I had some buttermilk left over. My husband was reading the latest RW issue and spotted a recipe by Pam Anderson for "Multigrain Medallions" (aka buttermilk pancakes). Always looking to cut out pre-made/processed foods, I decided to give this a try.
It was so easy. We had everything we needed in our fridge or panty already, so I didn't even need to do any shopping! We make pancakes every few weeks for a weekend breakfast or even a simple dinner, so we very much looked forward to seeing how this would turn out. The steps were incredibly simple and easy to follow.
When making pancakes, I like to use my trusty electric skillet, so that you know it's cooking evenly (our stovetop always seems to be a bit slanted or the pan is much larger than the burner and it's hard to get things to cook 100% evenly). It worked perfectly for this.
In the magazine, she gives the basic recipe then has 10 other variations which are supposed to promote different healthy side effects (one is a "muscle motivator" with dates and raisins, another has guacamole to help regulate blood sugar). We opted to make the basic recipe and then added a few of our favorite toppings, like chocolate chips and blueberries. Top with real maple sugar from Vermont, and I think we have a new way to make pancakes. Sorry, Aunt Jemima!
Pam Anderson's Multigrain Medallions (originally published in Runners World magazine, October 2012)
1 cup white flour
1/3 cup each: cornmeal, whole-wheat flour, and old fashioned rolled oats
4 tsp sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 cup low-fat buttermilk
1/2 cup low-fat milk (or water)
2 large eggs
2 tbsp vegetable oil, plus extra for brushing the griddle
1 tsp vanilla
Heat a large nonstick-skillet or griddle over low heat.
Mix flour, whole grains, sugar, salt, baking powder, and baking soda in a bowl. (NOTE: white flour is included to provide fluffiness. If you don't have all three whole grains, pick one and use the following ratios: 1:2 whole wheat to white; 1:1 oats/cornmeal to white)
Microwave buttermilk and milk for 30 seconds in a 2-cup measuring cup.
Whisk in eggs, oil, and vanilla.
Pour wet ingredients into dry; whist until just mixed.
Return batter to measuring cup.
Increase heat to medium and brush skillet with oil.
When oil starts to spider, pour batter 1/4 cup at a time.
When pancake bottoms are golden brown and tops start to bubble, after about 2-3 minutes, flip pancakes; cook until golden brown on other side.
Repeat, brushing skillet or griddle with oil.