Ingredients
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1
-
3/4
-
1/3
-
1/4
-
2
-
2
-
1
-
1/2
-
1/2
-
1
-
-
-
-
-
Directions
Four-Grain Pancakes,I’ve worked with probably 20 pancake recipes and this is the best pancake I’ve ever made, whole grain or otherwise. It’s light and tender, even when cold, and has a little heft and body from the oatmeal and cornmeal plus a bewitching fragrance from the nutmeg. The original is from the 1997 edition of Joy of Cooking, where it’s called Four-Grain Flapjacks (just to confuse Brits). I usually halve the recipe, which works well.,By far the best pancake recipe we have come across. As stated, it’s from the Joy of Cooking under Four-Grain flapjacks. Our family version tends to add slightly more oats, 1/3 cup. Then we add spiced apples to the batter, and if we are being uber fancy, candied walnuts. We serve with maple syrup and yogurt.,Delicious. I substituted rye flour for the whole wheat flour and kept everything else as-is in the recipe. Hit with the entire family, including a picky 4-year old and a 2-year old who rarely eats anything but bacon and fruit for breakfast. I added a photo of the pancakes – they looked pretty too! Browned nicely.
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Steps
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1
Done
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Combine the Dry Ingredients (first 10 Ingredients) in One Bowl and the Wet Ingredients (last 4 Ingredients) in Another; Pour the Wet Ingredients Over the Dry Ingredients and Mix Until Just Combined. |
|
2
Done
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Spoon 1/4 Batter Per Pancake Onto a Greased, Preheated Griddle or Skillet and Cook Until Bubbles Cover the Surface and Most Have Popped; Turn and Cook Until Lightly Browned. |
|
3
Done
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Serve With Jam, Honey, Syrup and/or Cottage Cheese (if You Like). |
