Four-Grain Pancakes

READY IN: 16mins
Recipe by fluffernutter

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.

Top Review by jlw19803

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.

Ingredients Nutrition

Directions

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

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