Recipe of the Week: Four-Grain Flapjacks

I love pancakes. It's that simple. I also enjoy making pancakes - gathering the fruit, arranging the ingredients and jamming out to Ryan Seacrest's Top 40 on a Sunday morning is a ritual that just cannot be beat. I like to call it "Pop Music and Pancakes Sunday."

My mom shares that same love and recently shared with me a healthy -- and delicious -- recipe for this breakfast favorite. She picked it up from the Erie Times News where the recipe had been modified from The Joy of Cooking.

Four-Grain Flapjacks

What you need:

1 cup whole-wheat flour

3/4 cup all purpose flour

1/3 cup cornmeal

1/4 cup old-fashioned rolled oats

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1 3/4 cup milk

1/4 cup butter, melted, or canola oil

1/4 cup honey

3 eggs  

What you do:

1. Whisk together dry ingredients in a large bowl.

2. In another bowl, beat together milk, oil, honey and eggs.

3. Fold the liquid ingredients into the dry ingredients. Add milk if the batter is too thick.

4. Heat an electric griddle or saute pan over medium and spray with vegetable cooking spray.

5. Pour batter into 4"round pancakes. In 3-4 minutes, or when bubbles appear on the surface and the edges start to dry, turn and cook 2-3 minutes more.

6. Remove from pan and serve with hot pure maple syrup.  

Feel free to add raisins, which ended up being a hit with my mom and the crew up in Erie. I plan on adding a ton of fruit to my batch! Enjoy!