When Executive Chef Chuck Wiley designed the breakfast menu for Hearth ’61 at the sparkly-new Mountain Shadows Resort in Paradise Valley, he looked for some healthy options. "Breakfast is usually so unhealthy and I wanted to put a different spin on it," he says. An unabashed grain lover, Wiley decided on a multigrain pancake. “I like food with texture.”
At Hearth ’61, Wiley bakes the pancake in the restaurant’s 690-degree wood-burning oven, which imparts a “nice, smoky nuance, but it’s not overpowering.”
Since most of us don’t have an industrial wood-burning oven at home, Wyatt has modified the recipe for home cooks to prepare on the stove. His advice: Start with a lower temperature and gradually increase rather than making it too hot at the outset. “Less is more.”
Multigrain Pancake with Macerated Strawberries, Lemon & Granola Crumble
Makes about 8 pancakes
1 1/2 cups Central Milling Co. Organic 6-Grain Pancake & Waffle Mix (available at Phoenix Central Market)
1 1/2 cups whole milk
3 tbsp. olive oil
1 pint fresh strawberries
2 tbsp. sugar
1 cup granola, your choice
1. Toast granola in a large, nonstick skillet over medium heat until golden brown. Set aside to add to top of pancakes.
2. Wash, hull and slice strawberries. Place in a bowl. Stir in sugar and allow to stand for 30 minutes. Set aside macerated strawberries to add to top of pancakes.
3. Heat skillet over medium-low heat to 375 degrees in preparation for making pancakes.
4. Place milk, egg and oil in a medium bowl and whisk until smooth.
5. Add pancake mix and stir with a whisk until large lumps disappear. Over-mixing may toughen the pancakes. Let stand for 1 or 2 minutes to thicken.
6. Pour slightly less than 1/4 cup of the batter for each pancake onto the lightly greased skillet.
7. Turn when pancakes bubble and bottoms are golden brown.
8. Garnish pancakes with macerated strawberries, toasted granola and powdered sugar. Serve with syrup.
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