Four Grain Pancakes

---

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.

---

Steps

---

Combine the dry ingredients in one bowl and the wet 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.

---

Ingredients

---

whole wheat flour, all-purpose flour, cornmeal, rolled oats, sugar, baking powder, salt, baking soda, ground cinnamon, nutmeg, milk, butter, honey, eggs