Tuesday, February 21, 2012

Spent Grain Pancakes

Spent grains are becoming increasingly conquerable and perfect for any and every bread-like, breakfast dish. Pancakes were no exception.

As is common in 519 kitchen, measurements were not to acurately kept but rather, I based everything on consistency of the pancake batter which I like to be thin enough to spread but thick enough to hold enough shape that my pancakes cook up to be thick and hearty.

For this batch specifically, I used Bisquick - following the directions on the back of the box, adding a cup of damp spent grains and adjusting consistency with milk, eggs, or additional Bisquick/flour depending on how things look.  From here, consider a tsp. of Vanilla, a sprinkle of cinnamon or nutmeg or allspice, some chopped walnuts or almonds or a mashed banana or two.

Griddle the dough up til golden brown and serve with your favorite pancake toppings.


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