Published November 1, 2006.
We found the secret to a light and fluffy whole-grain pancake recipe in a package of muesli, a mixture of raw whole oats, wheat germ, rye, barley, toasted nuts, and dried fruit. But pancakes made with whole muesli were chewy and gummy, so we converted the muesli into a flour (in the food processor) and then set out to find the perfect combination of muesli "flour," all-purpose flour, whole-wheat flour, and leavening to achieve a properly light whole-grain pancake recipe.
Familia-brand no-sugar-added muesli is the best choice for this recipe. If you can't find Familia, look for Alpen or any no-sugar-added muesli. (If you can't find muesli without sugar, muesli with sugar added will work; reduce the brown sugar in the recipe to 1 tablespoon.) Mix the batter first and then heat the pan. Letting the batter sit while the pan heats will give the dry ingredients time to absorb the wet ingredients, otherwise the batter will be runny. Unless you have a pastry brush with heatproof bristles, a paper towel is the best means of coating the pan surface with oil. Pancakes will hold for 20 minutes when placed on a greased rack set on a baking sheet in a 200-degree oven. Serve with maple syrup or Apple, Cranberry, and Pecan Topping (see related recipe).
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