Four-Grain Flapjacks (Single Recipe and 6 x’s for a mix)

Four-Grain Flapjacks

Makes about 18 – 4 ½” cakes

From Joy of Cooking

In a large bowl:

Whisk together         Ingredients             Mix (6 x recipe)

1 cup                                 Whole wheat flour                  6 cups

¾ cup                              All-purpose flour                    4 ¼ cups

⅓ cup                               Cornmeal                                   2 cups

¼ cup                              Rolled oats, either kind        1 ½ cups

2 T                                     Sugar                                          ¾ cup

2 tsp                                  Baking powder                        ¼ cup

1 tsp                                   Salt                                          2 T (scant)

½ tsp                                Baking soda                              1 T

½ tsp                                Cinnamon, ground                  1 T

Pinch of                            Nutmeg, ground                    ⅛ tsp

In another bowl:

Whisk together         For Mix only                    Mix (6 x recipe)

1 ¾ cup milk                  Dry milk powder *                 2 cups

4 T melted butter

¼ cup honey

3 large eggs                     Whole eggs, powdered *     1 cup + 2 T

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined.

Spoon ¼ cup batter onto the griddle for each pancake.

When using the mix

Use 3 cups of the mix combined with the melted butter, the honey and 2 + cups of water. It will seem runny at first but will get thicker.

*If you don’t have powdered milk or powdered eggs you can make the mix without them. When making the batter use 2 ½ cups of the dry mix with the wet ingredients as called for.

Want a way to use your Zucchini?

‘Tis the season for Zucchini…now what to do with it?

Zucchini Gratinan easy, different  &  delicious recipe

1 medium zucchini

1/2 teaspoon salt

1/4 teaspoon garlic salt

1/4 teaspoon pepper

dash or two of ground nutmeg (I learned to use nutmeg in recipes containing cream & cheese while living in France.)

Grated Cheddar cheese – about 1/4 – 1/2 cup

Half-n-half (or cream) – about 1/4 cup

Thinly slice the zucchini. Start with a single layer of zucchini in a greased 9 x 13 baking dish. Sprinkle with some of the combined salts &  pepper. Add some of the cheese.

Continue layering until you have no ingredients left except the Half-n-half, then pour this over the whole.

Bake covered at 350 degrees for about 20 min. This amount of time will cause zucchini to be crisp tender. If you like it softer – cook longer.

You can take the cover off for the last 5 minutes if you want the top to brown a bit.


P.S. I created this recipe to deal with my abundance of zucchini (sound familiar?). It turned out better than I anticipated. The flavor is really good! I think it’s the nutmeg.