Four-Grain Flapjacks
15m prep 20m cook 35m ready
These hearty flapjacks combine whole wheat flour, cornmeal, and oats for a wholesome breakfast. Sweetened with honey and enriched with butter and eggs, they cook up golden and satisfying.
Ingredients
- 1 cup (130g) whole wheat flour
- ¾ cup (95g) all-purpose flour
- ⅓ cup (55g) fine cornmeal
- ¼ cup (25g) old-fashioned or quick-cooking rolled oats
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- (½ teaspoon ground cinnamon)
- 1 ½ cups (355g) milk
- 4 tablespoons (2 oz or 55g) butter, melted
- ¼ cup (80g) honey
- 3 large eggs
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup (130g) whole wheat flour
- ¾ cup (95g) all-purpose flour
- ⅓ cup (55g) fine cornmeal
- ¼ cup (25g) old-fashioned or quick-cooking rolled oats
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- (½ teaspoon ground cinnamon)
- 1 ½ cups (355g) milk
- 4 tablespoons (2 oz or 55g) butter, melted
- ¼ cup (80g) honey
- 3 large eggs
Let's Cook
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Step 1.
Whisk together in a large bowl: 1 cup (130g) whole wheat flour; ¾ cup (95g) all-purpose flour; ⅓ cup (55g) fine cornmeal; ¼ cup (25g) old-fashioned or quick-cooking rolled oats; 2 teaspoons baking powder; ¾ teaspoon salt; ½ teaspoon baking soda; (½ teaspoon ground cinnamon)
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Step 2.
Combine in another medium bowl: 1 ½ cups (355g) milk; 4 tablespoons (2 oz or 55g) butter, melted; ¼ cup (80g) honey; 3 large eggs
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Step 3.
Quickly mix the liquid ingredients into the flour mixture. Cook, keep warm, and serve as for Pancakes or Griddle Cakes.
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