Four-Grain Pancakes
16 mins (prep 8, cooking 8)
14 ingredients
18 servings
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.

Categories:  pancakes-and-waffles , <-30-mins , easy , 3-steps-or-less , breakfast , quick , brunch , time-to-make ,
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Serving Size (31.08 g)
Servings 18
Amount per Serving
Calories 116.55 Calories from Fat 31.86
% Daily Value *
Total Fat 3.54g 98.12%
Saturated Fat 2.14g 192.31%
Trans Fat 0.11g %
Cholesterol 15.12mg 90.7%
Sodium 313.67mg 235.25%
Total Carbohydrate 16.74g 100.42%
Dietary Fiber 0.32 g 23.34%
Sugars 11.46 g %
Protein 4.9g 176.29%
Vitamin A 102.87IU% Vitamin C 0.69mg%
Calcium 173.63mg% Iron 0.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cornmeal, freshly ground nutmeg, large eggs