Best 3 Four Grain Pancakes Recipes
In the realm of breakfast cuisine, four-grain pancakes stand as a symphony of flavors and textures, a culinary masterpiece that tantalizes the taste buds and nourishes the body. Crafted from a harmonious blend of four wholesome grains, these pancakes offer a delectable symphony of flavors, a delightful balance of nutty, earthy, and slightly sweet notes that create a truly unique and unforgettable breakfast experience. With their fluffy, golden-brown exterior and tender, moist interior, four-grain pancakes are a perfect canvas for a variety of toppings, from classic butter and maple syrup to fresh berries, whipped cream, and savory ingredients like eggs and cheese. Whether you're a seasoned pancake aficionado or a novice cook looking to expand your culinary horizons, this article will guide you through the art of creating perfect four-grain pancakes, ensuring that your breakfast table becomes a haven of flavor and satisfaction.
Here are our top 3 tried and tested recipes!
FOUR GRAIN PANCAKES OR WAFFLES
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
Steps:
- Combine dry ingredients.
- Stir in wet ingredients, mixing well.
- Cook either as pancakes or waffles.
FOUR-GRAIN PANCAKES
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
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
FOUR-GRAIN PANCAKES
Number Of Ingredients 11
Steps:
- 1. In large bowl, combine all ingredients stir until large lumps disappear. (Batter will be thick. For thinner pancakes, thin batter with a small amount of water.)2. Heat griddle or large skillet over medium-high heat (375°F.) until hot. Lightly grease griddle with oil. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 2 1/2 to 3 minutes or until edges look cooked and bubbles begin to break on surface. Turn pancakes cook 2 to 2 1/2 minutes or until golden brown. If desired, serve with additional syrup.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 480 * Calories from Fat: 180 * % Daily Value: Total Fat: 20 g 31% * Saturated Fat: 5 g 25% * Cholesterol: 110 mg 37% * Sodium: 1190 mg 50% * Total Carbohydrate: 61 g 20% * Dietary Fiber: 5 g 20% * Sugars: 12 g * Protein: 14 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 30% * Iron: 15% * Dietary Exchanges: 4 Starch, 1/2 Medium-Fat Meat, 3 Fat or 4 Carbohydrate, 1/2 Medium-Fat Meat, 3 FatSee Cook's Note: Pancake TipsVariationFour-Grain Waffles: Heat waffle iron. Spread batter evenly in hot waffle iron. Bake 2 to 3 minutes or until steaming stops and waffle is golden brown. Repeat with remaining batter. If desired, serve with additional syrup. Yield: 8 (5-inch) waffles: 4 servings
Nutrition Facts : Nutritional Facts Serves
Tips for Making Perfect Four-Grain Pancakes:
- Use fresh ingredients. The fresher your ingredients, the better your pancakes will taste. Be sure to use fresh milk, eggs, and baking powder.
- Don't overmix the batter. Overmixing the batter will make your pancakes tough. Mix the batter just until the ingredients are combined.
- Let the batter rest for 5 minutes before cooking. This will allow the gluten in the flour to relax, which will make your pancakes more tender.
- Cook the pancakes over medium heat. If the heat is too high, the pancakes will brown too quickly and be raw in the middle. Cook the pancakes until they are golden brown on both sides.
- Serve the pancakes immediately. Pancakes are best when served hot and fresh. You can top the pancakes with butter, syrup, fruit, or whipped cream.
Conclusion:
Making four-grain pancakes is a great way to start your day. These pancakes are packed with nutrients and flavor. They are also relatively easy to make. With a little practice, you'll be able to make perfect four-grain pancakes every time.
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