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–+ servings
Picture of Heart-Cakes on a silver platter on a chopping block

Multigrain Heart-Cakes

Course: Breakfast
Cuisine: American
Keyword: Multi-Grain Heart Cakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 18 pancakes
For a subtly sweet breakfast treat that's crunchy and hearty, plus it's good for you!
Print Recipe

Ingredients

DRY INGREDIENTS

  • 1 cup Stone Ground Whole Wheat Flour
  • 3/4 cup All Purpose, Unbleached Flour
  • 1/3 cup Yellow Cornmeal
  • 1/3 cup Old Fashioned Oatmeal
  • 2 tbsp Brown Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Kosher Salt

WET INGREDIENTS

  • 1-3/4 cup Skim or 1% Milk
  • 4 tbsp Melted Butter
  • 2 tbsp Honey
  • 3 Large Eggs

OPTIONAL (but suggested) INGREDIENTS

  • 1/2 cup Coarsely Chopped Nuts
  • 2 tbsp Pumpkin or Sunflower Seeds
  • 1 tbsp Poppy Seeds

Instructions

  • Combine all dry ingredients in large bowl.
  • Combine all wet ingredients in small bowl or large measuring cup. Mix well, making sure egg is fully incorporated.
  • Pour wet ingredients over dry ingredients and combine until just mixed.
  • Preheat griddle pan or skillet over medium to medium high heat.
  • Spray pan with cooking spray. Put two spoonfuls of batter (about 1/8 cup each) directly next to each other on the griddle, and use a spoon to swirl them together before swooping down and creating a narrow area for the bottom of the heart. 
  • Cook until the top of the pancake has some popped bubbles. Flip and continue cooking until the underside is light brown.
  • Keep warm in a 200 degree F oven while preparing the rest of the pancakes.

Notes

Adapted from "Four-Grain Flapjacks" in  The Joy of Cooking