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Four-Grain Pancakes

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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.”
18 pancakes

Ingredients Nutrition


  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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