It’s almost time for breakfast…
by Rosemary ~ February 19th, 2008Mummymac at Home but Not Alone is hosting this month’s Recipe Roundup, and I’m so glad she’s chosen the theme of Breakfast! The Roundup at her blog is tomorrow, Feb. 20th, so if you’re hankering for some new breakfast ideas, follow the link to her blog and find a virtual breakfast buffet! Although my usual breakfast is a small bowl of whole-grain cereal or cooked oatmeal with fruit, I also love a good pancake or waffle. I started making this recipe when our sons were small, and it’s been a keeper to this day.
Oatmeal Pancakes
1 cup all-purpose flour
1 cup quick-cooking oats
1 1/2 cups buttermilk
1/2 cup milk
2 Tbsp. sugar
4 Tbsp. vegetable oil
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
Beat all ingredients in a bowl with large whisk until smooth. (For thinner pancakes, stir in additional 2-4 Tbsp. milk). Spray griddle and heat until medium hot. Sprinkle with a few drops of water; if bubbles skitter around, heat is just right. For each pancake, pour 1/4 cup of batter onto griddle. Cook until puffed up and dry around edges. Turn and cook other side until golden. Serve with applesauce, or butter and maple syrup.
February 19th, 2008 at 8:40 pm
Oh boy, this sounds good…
February 20th, 2008 at 4:55 am
[...] while I was sleeping (because that’s how it works when you live over here) her recipe for Oatmeal Pancakes is a definite must try for this house as we do love a pancake. Rosemary also included links to [...]
February 20th, 2008 at 7:24 am
I hope to try these soon Rosemary - thanks for taking part.
February 20th, 2008 at 11:21 am
YUM! Do you think you could use half whole wheat flour and half all purpose? I’ve been experimenting with making stuff like this with more whole grains. Could you double or triple them easily? I like to do that and freeze them, so who do they freeze? They sound awesome. thanks. oh, and if you don’t have buttermilk, you can add 1 T lemon juice or vinegar to a liquid measuring cup, then add enough milk to make 1 c and wait 5 minutes to get your own sour milk. just a frugal tip!
oh, and i also love the SACO powdered buttermilk, which i tend to always have on hand for stuff like pancakes or breading chicken. gee, i’m long winded today. sorry!
February 20th, 2008 at 8:41 pm
Yes, I think you could substitute half the flour with whole wheat. The recipe doubles or triples easily. I’ve never frozen them, so I’m not sure how that would work. The buttermilk makes them a moist pancake, so I would cool them completely, then layer waxed paper between them so they don’t glue together. The buttermilk substitution works, but since it doesn’t really have the consistency of buttermilk (I think it’s thinner), the texture changes somewhat. It does work though; I’ve done it.
Hope you try them! Let me know how you like them!