My favorite recipe for delicious, healthy pancakes! The ingredient list below uses half the sugar, salt, and honey and twice the cinnamon recommended in the original recipe. Adapted from the Joy of Cooking.
4-Grain Cinnamon Pancakes
2016-08-01 13:45:27
Serves 4
Prep Time
10 min
Cook Time
10 min
Ingredients
- 1 c. whole-wheat flour
- 3/4 c. all-purpose flour
- 1/2 c. cornmeal
- 1/4 c. rolled oats
- 1 tblsp. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- Pinch of freshly grated nutmeg
- 1-3/4 c. milk
- 4 tblsp. (1/2 stick) butter, melted
- 1/8 cup honey
- 3 large eggs
Instructions
- Preheat a skillet. (Regular-sized for pancakes; or for flapjacks, use a crepe or omelet skillet.)
- Whisk the dry ingredients in a bowl.
- In a separate bowl, whisk the wet ingredients to mix.
- Pour the wet ingredients over the dry ingredients.
- Mix until just combined.
- Spoon (or ladle) batter onto hot, buttered skillet.
- Cook until top of each pancack is speckled with bubbles and some bubbles have popped. Lift pancake, butter skillet again and cook pancake on other side until underside is lightly browned.
- Serve immediately or keep warm in a 200-degree oven while you finish cooking the rest.
Notes
- VARIATIONS
- - Thinly sliced apples and raisins added directly to the batter before cooking;
- - Pears and pecans;
- - Summer fruit;
- - Serve with maple syrup, more cinnamon & thinly sliced orange rounds for garnish.
Adapted from The Joy of Cooking
Adapted from The Joy of Cooking
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