Fourgrainpancakesorwaffles Recipes

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GOOD OLD FASHIONED PANCAKES



Good Old Fashioned Pancakes image

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Provided by dakota kelly

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

Steps:

  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g

MULTIGRAIN WAFFLES



Multigrain Waffles image

These slightly nutty waffles are packed with three different grains. Top with yogurt and fruit preserves for a hearty, healthy start to your morning.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield About 8 waffles

Number Of Ingredients 12

1 1/2 cups whole-wheat pastry flour
1/4 cup cornmeal
1/4 cup old-fashioned rolled oats
1 tablespoon wheat germ, optional
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 tablespoons grapeseed or vegetable oil, plus more for brushing waffle iron
3 tablespoons packed light brown sugar
2 large eggs
Plain low-fat yogurt and your favorite fruit preserves, for topping, optional

Steps:

  • Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, oats, wheat germ, if using, baking powder, salt and baking soda in a large bowl. Whisk together the buttermilk, oil, sugar and eggs in another bowl. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
  • Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
  • Top each waffle with yogurt and fruit preserves, if desired.

FOUR-GRAIN PANCAKES



Four-Grain Pancakes image

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

1 cup whole wheat flour
3/4 cup all-purpose flour
1/3 cup cornmeal (preferably stone-ground)
1/4 cup rolled oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 pinch of freshly ground nutmeg
1 3/4 cups milk
4 tablespoons butter, melted
1/4 cup honey
3 large eggs

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 OR WAFFLES



Four Grain Pancakes or Waffles image

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

3/4 cup whole wheat flour (I used 1/2 cup)
1/2 cup white flour (I used 3/4 cup)
1/2 cup cornmeal
1/3 cup oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (I used 1 1/2 cups milk and 1 1/2 tablespoons buttermilk powder)
1/3 cup butter, melted
3 tablespoons pancake syrup
2 eggs, beaten

Steps:

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

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