Four-Grain Flapjacks

Name: Four-Grain Flapjacks
Ingredients: 1 cup barley flour; 1/2 cup whole-wheat flour; 1/2 cup regular oats; 1/2 cup stone-ground yellow cornmeal; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; Dash of salt; 2 1/2 cups nonfat buttermilk; 1/4 cup maple syrup; 1/4 cup butter, melted; 3 large egg yolks; 3 large egg whites; Cooking spray

13 ingredients

6 steps

Ingredients

1 cup barley flour
1/2 cup whole-wheat flour
1/2 cup regular oats
1/2 cup stone-ground yellow cornmeal
1 1/2 teaspoons baking soda
1 teaspoon baking powder
Dash of salt
2 1/2 cups nonfat buttermilk
1/4 cup maple syrup
1/4 cup butter, melted
3 large egg yolks
3 large egg whites
Cooking spray

Directions

1

Lightly spoon barley flour and wheat flour into dry measuring cups; level with a knife. Combine barley flour, wheat flour, and next 5 ingredients (through salt) in a large bowl; stir with a whisk.
2

Combine buttermilk, maple syrup, butter, and egg yolks in a bowl; stir with a whisk. Add buttermilk mixture to flour mixture, stirring until combined.
3

Beat egg whites with an electric mixer at high speed until stiff peaks form (do not overbeat). Fold egg whites into batter. Spoon about 1/3 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn flapjacks when tops are covered with bubbles and edges are cooked.
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