Four-flour pancakes

I was watching an old Aunt Jemima pancake mix commercial which touted it as being made from four flours: wheat, corn, rye and rice, and I decided to see what pancakes made them are like. I started with this wheat flour pancake recipe, but tweaked some things, and made them this morning. Pretty good. Perhaps more hearty than standard pancakes, and the texture was a bit more crunchy, which I liked.

• 1/2 cup of wheat flour

• 1/2 cup of whole-grain rye flour

• 1/2 cup of corn flour

• 1/2 cup of (non-glutinous) rice flour

• 4 3/4 teaspoons baking powder

• 4 teaspoons white sugar

• 1/3 teaspoon salt

• 1 2/3 cup milk

• 4 tablespoons melted butter

• 1 large egg

• 4 teaspoons apple sauce (or skip and use 1 1/3 egg, if you have some use for the remaining 2/3 of the egg)

• cooking spray (I used canola spray)

• optional: chocolate chips

Mix dry ingredients. Add wet ingredients. Mix well. Heat pan to medium heat. Spray with oil. Put a big serving spoon of mix on the pan. If you want to add chocolate chips, drop them in on top. Wait until the edges are getting dry. (It was surprisingly fast, about 1-2 minutes, and they would burn easily when I wasn’t fast enough.) Flip and brown the other side (again, it’s fast).

Yields 9-10 not very large pancakes. The frying took half an hour with two pans in simultaneous use. I measured out all the ingredients the night before and pre-mixed the dry ingredients so I could be fast in the morning before a pickleball game.