Chewy multigrain multiberry brekkie cakes:a real mouthful!
Cakes
Toothsome is the operative word here. If you are a fan of light and fluffy 'white bread' pancakes, you may not want to make these. Oats, cornmeal , pecans and wheat flour all lend great textures. Brown sugar, orange juice and butter help keep them moist. They are dense but tender and have an overall sweet nutty flavor highlighted by the bright acidic tones of the berries. <br /> <br />For years I craved pancakes that were the opposite of what I see everywhere ( white flour, white sugar, airy, bland.) I wanted a pancake with lots of texture and chew. Inspired by a Silver Palate recipe, I finally created these because I could never find pancakes- in restaurants- that were remotely like them. <br /> <br />photo to follow <br /> <br />
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