Grain Pancakes with Honey Orange Whipped Cream

2017-04-10 10.05.47RECIPE #481, DAY #668


ORIGINAL RECIPE: “Two-Grain Pancakes with Orange Honey Topping,” from Ricki Carrol’s Home Cheese Making*

TIMING: 20-30 minutes

DIFFICULTY: If you have pancakes down, then it’s as easy as any other

TOOLS: Griddle (electric or stovetop), spatula, whisk, mixing bowls, stand mixer…

COOK TYPE: Griddle, whether electric or stovetop

HEALTH: As far as pancakes go, these take the prize for health. Made with 2 whole grains, more honey than sugar, and healthful buttermilk, you should be satiated and boasting about your breakfast.

2017-04-10 10.05.39EXPERIENCE: As expected, my family did not like these more than my typical, all purpose flour pancakes with maple syrup and butter. However, no one complained about the pancakes, though some didn’t even try the topping. For me, the honey was too strong, but that’s just a personal taste thing. I also though the zest alone came off as bitter or even artificial, so I added some juice into your version. Hope it works.

NOTES: Okay, so I didn’t try the topping with the orange juice, but it really needed it. Hopefully it will still set up.

I actually could do with maple syrup instead of the honey. Just a personal preference.

I doubled the pancakes, because they keep so nicely, in the fridge or frozen. I didn’t double the topping, because it did not keep as well.

I gave you the option of cream, in case fromage blanc was not available. It’s pretty different, but still works.


  1. Preheat your griddle over medium heat.
  2. In a mixing bowl, whisk together 1 ½ cups whole wheat flour, 1 cup cornmeal, ½ cup all purpose flour, 6 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt.
  3. In a small mixing bowl, beat 2 eggs, then whisk in 3 cups buttermilk and 6 tablespoons melted unsalted butter. Stir the wet into the dry ingredients, just until mixed.
  4. Adding more buttermilk to thin, if necessary, pour batter by the 1/3 or ½ cup-ful onto the griddle, leaving room for spreading and flipping. Wait until bubbles appear over the surface of the pancake, then flip and brown the second side. Set aside on a cooling rack in a 200F oven, until all are ready.
  5. Meanwhile, in a stand mixer, whip 1 cup fromage blanc or heavy cream with 3 tablespoons honey, the zest and juice of 1 orange, 1 tablespoon half and half, and a pinch of salt. Whisk on high until firmish peaks form. Serve over the pancakes.


Serve with coffee and orange wedges.

LEFTOVER IDEAS: Pancakes can be kept sealed in the fridge for a quick snack, or frozen to be re-heated in the toaster oven on a hurried morning.

*Recipe changed from the original.


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