Ingredients
-
1
-
3/4
-
1/3
-
1/4
-
2
-
2
-
1
-
1/2
-
1/2
-
1
-
1 3/4
-
4
-
1/4
-
3
-
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
|
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
|
Serve With Jam, Honey, Syrup and/or Cottage Cheese (if You Like). |
