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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on July 23, 2012

      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.

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    • on July 07, 2012

      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.

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    • on June 14, 2005

      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.

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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
    Total Fat 4.6 g
    Saturated Fat 2.4 g
    Cholesterol 41.1 mg
    Sodium 251.7 mg
    Total Carbohydrate 17.9 g
    Dietary Fiber 1.1 g
    Sugars 5.3 g
    Protein 3.6 g


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