From Cook’s Illustrated
4 teaspoons fresh lemon juice
2 cups whole milk
1 ¼ cups no-sugar-added muesli , plus an additional 3 tablespoons
¾ cup unbleached all-purpose flour
½ cup whole wheat flour
2 tablespoons brown sugar
2¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2 large eggs
3 tablespoons unsalted butter, melted and cooled
¾ teaspoon vanilla extract
- Whisk lemon juice and milk together in medium bowl or 4-cup measuring cup; set aside to thicken while preparing other ingredients.
- Process 1 ¼ cups muesli in food processor until finely ground; transfer to large bowl. Add remaining 3 tablespoons unground muesli, flours, brown sugar, baking powder, baking soda, and salt; whisk to combine.
- Whisk eggs, melted butter, and vanilla into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (few streaks of flour and lumps should remain). Do not overmix. Allow batter to sit while pan heats.
- Heat 12-inch cast iron skillet over medium-low heat for 5 minutes. Add vegetable oil. Pour ¼ cup batter onto 3 spots in skillet, using bottom of ladle to spread batter smooth if necessary. Cook pancakes until small bubbles begin to appear evenly over surface, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 ½ to 2 minutes longer. Serve immediately. Repeat with remaining batter, adding more oil as necessary between batches and adjusting heat if necessary.