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.
Provided by fluffernutter
Categories Breakfast
Time 16m
Yield 18 pancakes
Number Of Ingredients 14
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
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