Four Grain Pancakes Or Waffles Food

WHOLE GRAIN PANCAKES AND WAFFLES

Whole Grain Pancakes and Waffles image

We had my reservations about using whole wheat flour, but these pancakes turned out wonderfully! They have a great whole grain texture - not tough at all - and your picky family members will like them!

Provided by Muna Escobar

Time 20m

Number Of Ingredients 14

Ingredients

1 c whole wheat flour (i used freshly ground)
1 c oats, processed to flour
1/3 c nonfat milk powder
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp butter, melted
2 large eggs
1 1/2 c water
LARGE BATCH OF MIX TO STORE & USE AS NEEDED
4 c whole wheat flour ( i use freshly ground)
4 c oats, processed into flour in food processor
1 1/3 c dry milk
1/4 c baking powder
1 tsp salt

Steps:

1. Combine all dry ingredients.
2. Add the remaining ingredients & let sit a few minutes for the oats & flour to absorb some of the liquid.
3. Prepare as you would pancakes using a 1/4 cup measuring cup to measure out batter. This should make about 12 6" pancakes.
4. About 80 calories per pancake & about 18 grams carbohydrate
5. This mix can also be used to make waffles.
6. To make cookies add to the dry ingredients: 2/3 cup brown sugar, 2 tsp cinnamon, 2/3 cup raisins or chocolate chips, 1/2 cup applesauce, 2 eggs & 1 tsp vanilla. Mix & drop onto greased baking sheet & bake for about 12 minutes at 350'
7. FOR THE LARGE BATCH: COMBINE ALL INGREDIENTS, STORE IN A GALLON SIZE JAR OR CONTAINER. USE 2 CUPS MIX, 2 CUPS MILK, 2 EGGS & 1/4 CUP MELTED BUTTER, OIL OR APPLESAUCE & PREPARE AS PANCAKES

FOUR GRAIN PANCAKES OR WAFFLES

Four Grain Pancakes or Waffles image

I don't know where this recipe came from, but I am so glad I found it in my "to try" pile. I made them as pancakes for breakfast today. They have a nice texture, not heavy at all (which I was worried about). They make a nice change from traditional pancakes. I did tinker with the recipe a bit, so I put those changes in as an option.

Provided by Sweet PQ

Categories Breakfast

Time 10m

Yield 16 4, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

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:

Combine dry ingredients.
Stir in wet ingredients, mixing well.
Cook either as pancakes or waffles.

FOUR-GRAIN PANCAKES

Four-Grain Pancakes image

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

Ingredients

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

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