These pancakes, from Tartine All Day: Modern Recipes for the Home Cook, are made with a mixture of whole grain flours so they’re much higher in protein, but they’re still fluffy, moist, and very adaptable. Mix in your favorite berries (or chocolate chips), and serve with all the usual pancake toppings and accompaniments. The tapioca flour/starch is a key ingredient, as it ensures the pancakes remain light in spite of their nutritional heft.
Make-ahead: You can assemble a quadruple batch of the whole grain flour mixture (the first 7 ingredients listed) and store in an airtight container at room temperature for up to 3 months. When you are ready to cook the pancakes, measure out 1 heaping cup of the dry mix and place in a large bowl. Proceed with the recipe, adding the egg, butter, and milk in the amounts given.
Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright © 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC.
Photography credit: Paige Green © 201