Joy Of Cooking Pancake Food

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

JOY OF COOKING PANCAKES

JOY OF COOKING PANCAKES image

Number Of Ingredients 7

Ingredients

1-1/2 cups all purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cup milk
3 tablespoons unsalted butter (melted)
2 large eggs,

Steps:

Combine the dry ingredients (flour, sugar, baking powder, and salt) into a large bowl and whisked a little. Whisk the wet ingredients (milk, butter, eggs) together. Pour the wet ingredients onto the dry and whisk, but not too long. Just enough to combine thoroughly. If there are some lumps left, it's okay. When the batter cooks it'll smooth out and you won't taste it.

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