"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Four-Grain Flapjacks Recipe

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This recipe for Four-Grain Flapjacks, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tara Vieth
Added: Wednesday, July 27, 2005


Prepare and preheat your griddle.
Whisk together in a large bowl:
1cup whole-wheat flour
3/4 cup all-purpose flour
1/3 cup cornmeal, preferably stone ground
1/4 cup old-fashioned or quick-cooking rolled oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
Pinch of freshly grated or ground nutmeg

Whisk together in another bowl:
1 3/4 cups milk
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup honey
3 large eggs

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Spoon 1/4 cup batter onto the griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckeld with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. Serve immediatley or keep warm in a 200 degree oven while you finish cooking the rest.
We add blueberries and they are delicious!

Number Of Servings:
Number Of Servings:
about 18 4 1/2 inch pancakes




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