Four Grain Pancakes Recipes

MULTIGRAIN PANCAKES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl. Whisk the egg in a medium bowl. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

FOUR-FLAVOR SHEET PAN PANCAKES

Steps:

• Position the oven rack in the center of the oven and preheat to 500 degrees F. Whisk the buttermilk, eggs, salt, vanilla and 1/3 cup granulated sugar together in a large bowl until completely combined. Whisk the flour, baking powder and baking soda together in another large bowl until completely combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of batter in small bowl and set aside.
• Brush 2 tablespoons butter on a 18-by-13-inch sheet pan and pour in the batter, using a spatula to smooth out the top. Tap the tray on the counter a few times to even out and flatten the batter.
• Stir the warmed jam in a small bowl until pourable. Imagine the batter in the pan divided into four sections (2 across and 2 down). Dollop the jam, about 1 teaspoon at a time, over the surface of one section. (You want to see red dots of jam sitting on top of the batter.) Using a toothpick or small skewer, swirl the jam into the batter, making a marbled pattern. Top with sliced strawberries.
• Sprinkle chocolate chips over a second section of the batter. Arrange banana slices in a herringbone pattern over a third section of the batter and sprinkle the fruit with the remaining 1 to 2 teaspoons granulated sugar.
• Mix the brown sugar, cinnamon and reserved batter together in a small bowl, and dollop, about 1 teaspoon at a time, over the last section of the batter. (You want to see a lot of brown dots sitting on top of the batter.) Using another toothpick or small skewer, swirl the cinnamon mixture into the batter, making a marbled pattern.
• Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating the sheet pan halfway through baking, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 18 to 23 minutes.
• Brush the pancake with the remaining 2 tablespoons butter and let cool 15 minutes before cutting. Stir together the confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the cinnamon swirl quadrant.
• Serve the pancakes with maple syrup and whipped cream.

WHOLE GRAIN PANCAKES

Steps:

• In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
• Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

FOUR-GRAIN PANCAKES

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).

MULTIGRAIN PANCAKES

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.

FOUR-GRAIN PANCAKES

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

FOUR GRAIN PANCAKES OR WAFFLES

Steps:

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

FOUR-GRAIN PANCAKES

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