Whole Grain Pancakes

1 ½ C unsweetened whole grain muesli (I use Bob’s Red Mill-located in the Natural Food Section of the grocery store)

½ C all-purpose flour

2 t baking powder (double-activated will give you fluffier pancakes)

½ t salt

1 T dehydrated honey*

1 T butter or Heart Smart or Benecol (your choice)

2 large eggs (size matters—bigger eggs need less milk, smaller need more milk or an extra egg)

1 ½ -2 C milk (Again, your choice—I use non-fat)

Using a Cuisinart, a coffee grinder or a mortar and pestle, grind 1 ¼ C of muesli into a fine flour.
Heat a dry frying pan to medium heat (be careful when using a non-stick for this, it can give off volatile gasses when heated too high). Add the remaining ¼ C of mueslie and cook until fragrant and the nuts and seeds begin to brown. (If things begin to smoke, you’ve gone too far—again don’t walk away from the stove!) Remove from the heat and cool.
Warm the milk, honey and butter until the butter just starts to melt. Add the eggs and beat together.
Combine the floured muesli, the flour, baking powder and the salt. Make a well in the center.
Add the liquid to the dry and stir (with a spoon) until just mixed. It will be lumpy—just walk away. Let it rest for at least 30 minutes (If it is too thick after the 30, add more milk (I can’t tell you how much cuz I don’t know how thick it is)—let rest 10 more minutes after addition)
Gently fold in the toasted muesli (if you are too vigorous, you will deflate all the lightness that the rest gave you and your pancakes will be suitable for roof tiles)
Heat griddle to about 375F and ladle on your batter. (I use about ¼-1/3 cups for each pancake.) Flip over when bubbles forming around the edge of the pancake burst and start to dry. (30-40 seconds). Cook the other side for another 20-30 seconds.

Makes about 8-10 6” pancakes

*See Getting Started