Heartier than your average stack, these pancakes use bran and barley flour for a hit of whole grain that'll keep you going long after breakfast or brunch is over.
Chef Em's Buttermilk Bran Pancakes
Chef Emily Hahn
4-6
20 minutes
American
Breakfast/Brunch
Searching for bran and/or barley flour? Check the bulk aisle, or in your local health/specialty food stores. You'll be able to buy it in small enough quantities that you won't be wondering what to do with it later...except make more pancakes, of course! Chef Em likes to buy from Highland Harmony, a farm local to us in Montana.
Ingredients
2 1⁄2 cups AP flour
1⁄2 cup barley flour
1 cup bran flour
1⁄2 cup brown sugar
2 tsp baking soda
3 tsp baking powder
1 tsp allspice
1 tsp lemon extract
Zest of 2 lemons
4 cups buttermilk
4 eggs
2 big pinches flaky sea salt
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Mixing Bowl
Silicone Spatula
Pancake Griddle
Directions
Whisk together all of your dry ingredients.
Whisk your wet ingredients together and slowly pour into the dry mixture, being careful not to overmix.
Mix just to combine, then let stand for about 30 min to an hour before using.
Heat pan or griddle over medium heat, until oil sizzles in the pan. Ladle batter in, waiting until edges bubble.
Flip and let cook 2-3 minutes until done. Continue until you’ve got a solid pancake stack.