Growing Chefs! Ontario Four Grain Pancakes

Four Grain Pancakes

These pancakes are hearty, healthy, and sure to start your day off in the best way! If you don’t have all of the grains listed, try substituting your own combination of delicious whole grain flours.
Serves 4-6
1 cup whole wheat flour3/4 cup spelt flour1/3 cup cornmeal1/4 cup rolled oats2 tablespoons sugar2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1/2 teaspoon cinnamon1 3/4 cups milk1/4 cup honey3 egg1/4 cup butter, melted, plus additional butter for cooking
Measuring cupsMeasuring spoonsBowls various sizes for ingredientsWhiskFlipper spatulaParing knifeLadleLarge frying panDish towelOven proof dish (optional)

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather all of the ingredients.

Get Prepped!

In a large bowl, combine all the dry ingredients (whole wheat flour, spelt flour, cornmeal, oats, sugar, baking powder, baking soda, salt, and cinnamon) and stir with a whisk to combine.

In a large skillet, melt the butter over medium heat, and pour it into a medium bowl.

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In your medium bowl, combine the rest of the wet ingredients (milk, honey, and eggs) with your melted butter, and whisk together well.

Stir the wet ingredients into the dry ingredients with a whisk, until well combined.

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Get Cooking!

Heat up the skillet you used to melt the butter over medium heat, and add about ½ teaspoon of additional butter.

When the skillet is hot and the butter has melted, ladle about ¼ cup of pancake batter into the pan.

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Let sit until large air bubbles form on the surface of pancakes and underside is a nice golden brown.

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Flip the pancakes, and let cook until the other side is a nice golden brown, and pancakes are cooked through.

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Eat immediately or reserve in a warm space (like an oven set to 200°F, in an oven proof dish) to keep warm until the rest of the pancakes are ready.

Pancakes and syrup 1