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Prep Time: 8 Minutes Cook Time: 8 Minutes |
Ready In: 16 Minutes Servings: 12 |
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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. 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 |
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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