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    You are in: Home / Recipes / Four-Grain Pancakes Recipe
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    Four-Grain Pancakes

    Four-Grain Pancakes. Photo by amberdegrace

    1/1 Photo of Four-Grain Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    16 mins

    8 mins

    8 mins

    fluffernutter's Note:

    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.

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    Ingredients:

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Serve with jam, honey, syrup and/or cottage cheese (if you like).

    Ratings & Reviews:

    • on July 23, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2005

      55

      Oh, yum. Eggs, honey, butter - we're making panCAKEs. Incredibly good, fluffernutter. I made a full batch of the dry ingredients, divided it, storing half, and mixed the other portion with half the wet ingredients. These are everything you'd want a piece of cake to be.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Four-Grain Pancakes

    Serving Size: 1 (1037 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 123.9
     
    Calories from Fat 41
    33%
    Total Fat 4.6 g
    7%
    Saturated Fat 2.4 g
    12%
    Cholesterol 41.1 mg
    13%
    Sodium 251.7 mg
    10%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 1.1 g
    4%
    Sugars 5.3 g
    21%
    Protein 3.6 g
    7%

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