A lot of people have a bit of prejudice when it comes to whole grain. The texture is not as smooth as with white flours and it somehow doesn’t feel as indulgent. I like to think of whole grain as wholesome or rustic.
Being Breton, crepes and pancakes are one of my favourite treats. They are versatile and bring joy to weekend breakfasts and I love the sweetness of their smell when cooking them.
When I lived in the US more than 10 years ago, I asked somebody if they had a good recipe for pancakes and she said, ‘you don’t need one, just buy a mix’. As you would imagine, I wasn’t satisfied with that reply at all!
Here’s my Breton take and that American classic:
- 1 and 1/2 cup milk
- 1 and 1/2 cup whole wheat flour
- 1/2 cup wheat germ
- 3 small eggs
- 1 tbsp. ground flax seeds (optional)
- a big chunk butter, melted (25gr approx.)
- 2 tablespoons baking powder
- a pinch of salt
In a big bowl, mix the flour, wheat germ, flax seeds, salt, baking powder and soda. Add the eggs one by one, the melted butter, the honey and pour the milk little by little.
Bake the pancakes in a medium hot flat pan with vegetable oil. If it’s too hot it will get too brown before cooking properly inside. But if it’s not hot enough it won’t raise as much. Find a happy medium and enjoy!