Best Four Grain Flapjacks Recipes

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FOUR-GRAIN PANCAKES



Four-Grain Pancakes image

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.

Provided by fluffernutter

Categories     Breakfast

Time 16m

Yield 18 pancakes

Number Of Ingredients 14

1 cup whole wheat flour
3/4 cup all-purpose flour
1/3 cup cornmeal (preferably stone-ground)
1/4 cup rolled oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 pinch of freshly ground nutmeg
1 3/4 cups milk
4 tablespoons butter, melted
1/4 cup honey
3 large eggs

Steps:

  • 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.
  • 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.
  • Serve with jam, honey, syrup and/or cottage cheese (if you like).

Nutrition Facts : Calories 124, Fat 4.6, SaturatedFat 2.5, Cholesterol 41.1, Sodium 251.8, Carbohydrate 17.9, Fiber 1.2, Sugar 5.4, Protein 3.6

OLD FASHIONED FLAPJACKS



Old Fashioned Flapjacks image

Been using this recipe for many years. It came from one of McCalls oldest cookbooks. ALWAYS use real maple syrup.

Provided by mewmew

Categories     Breakfast

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour (wheat can be used also or a combination of the two)
4 tablespoons sugar
2 teaspoons baking powder
6 tablespoons butter, melted
1 1/2 cups milk
1/2 teaspoon salt
2 eggs

Steps:

  • Preheat griddle so that a drop of water beads when dropped on it.
  • Combine dry ingredients.
  • Combine wet ingredients and beat well. (Do this quickly as the butter will tend to set up when it hits the cold milk).
  • Add wet ingredients to dry ingredients.
  • Mix but not too much. Batter will be slightly lumpy.
  • Drop a couple tablespoons for each pancake onto hot griddle and cook until bubbles appear in batter and bottom is golden brown.
  • Serve with real butter and real maple syrup.

BRITISH FLAPJACKS



British FlapJacks image

Provided by Molly Wizenberg

Categories     Bake     Vegetarian     Quick & Easy     Low Cal     Dinner     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 5

1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup (packed) golden brown sugar
1/4 cup golden syrup*
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt

Steps:

  • Preheat oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
  • Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.
  • A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops.

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