Best Four Grain Pancakes Recipes

Four Grain Pancakes or Waffles image

Provided by Sweet PQ

Categories Breakfast

Time 10m

Yield 16 4, 4-6 serving(s)

Number Of Ingredients 11

3/4 cup whole wheat flour (I used 1/2 cup)
1/2 cup white flour (I used 3/4 cup)
1/2 cup cornmeal
1/3 cup oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (I used 1 1/2 cups milk and 1 1/2 tablespoons buttermilk powder)
1/3 cup butter, melted
3 tablespoons pancake syrup
2 eggs, beaten

Steps:

Four-Grain Pancakes image

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

Easy Four-Grain Pancakes image

Number Of Ingredients 5

2 eggs
2 cups milk
2 tablespoons vegetable oil
4 cups Product 19® multi-grain cereal (crushed to 1 cup)
1 cup dry pancake, waffle mix

Steps:

1. In small mixing bowl, beat eggs until foamy. Stir in milk and oil. Set aside.2. Place KELLOGG'S PRODUCT 19 cereal in medium-size mixing bowl. Stir in pancake mix. Add milk mixture stirring until batter is almost smooth.3. Dip up batter, using 1/4 cup for each pancake. Cook on greased and preheated griddle, turning once, until golden brown on both sides. Serve with warm pancake syrup.VARIATION: PANCAKE STACKS: For each serving, layer 2 to 3 pancakes with cottage cheese, leaving top pancake plain. Serve with fruit sauce.

Nutrition Facts : Nutritional Facts Serves

Four-Grain Pancakes image

Number Of Ingredients 11

3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup cornmeal
1/3 cup quick-cooking rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/3 cup margarine or butter, melted
3 tablespoons maple syrup
2 eggs, beaten

Steps:

1. In large bowl, combine all ingredients stir until large lumps disappear. (Batter will be thick. For thinner pancakes, thin batter with a small amount of water.)2. Heat griddle or large skillet over medium-high heat (375°F.) until hot. Lightly grease griddle with oil. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 2 1/2 to 3 minutes or until edges look cooked and bubbles begin to break on surface. Turn pancakes cook 2 to 2 1/2 minutes or until golden brown. If desired, serve with additional syrup.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 480 * Calories from Fat: 180 * % Daily Value: Total Fat: 20 g 31% * Saturated Fat: 5 g 25% * Cholesterol: 110 mg 37% * Sodium: 1190 mg 50% * Total Carbohydrate: 61 g 20% * Dietary Fiber: 5 g 20% * Sugars: 12 g * Protein: 14 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 30% * Iron: 15% * Dietary Exchanges: 4 Starch, 1/2 Medium-Fat Meat, 3 Fat or 4 Carbohydrate, 1/2 Medium-Fat Meat, 3 FatSee Cook's Note: Pancake TipsVariationFour-Grain Waffles: Heat waffle iron. Spread batter evenly in hot waffle iron. Bake 2 to 3 minutes or until steaming stops and waffle is golden brown. Repeat with remaining batter. If desired, serve with additional syrup. Yield: 8 (5-inch) waffles: 4 servings

Nutrition Facts : Nutritional Facts Serves