Sunday, October 29, 2006

Oatmeal Buttermilk Pancakes

The first time I had oatmeal buttermilk pancakes was at a little restaurant in Colorado Springs. When I came across this recipe on the web at epicurious, I had to try it on the family. Made it with Bob's Red Mill Scottish Oats, and served it with maple syrup and/or 365 's raspberry preserves. The kiddos loved it with their scambled eggs and bacon.
2 C quick cooking oats
1/2 C APF (all purpose flour)
3 Tbsp Sugar
1 tsp baking powder
1/2 tsp salt
2 1/2 C buttermilk
2 eggs
1/2 stick butter, melted
1 tsp vanilla

Add the first 6 ingredients into a batter bowl. In a seperate bowl, mix the next 4 wet ingredients. Whisk the buttermilk mixture to the oats mixture. Place it in the fridge to thicken (2 hours to overnight). I had left it overnight, and I added another 1/2 cup of milk as mine was quite thick.
Pour a portion into skillet, and working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Keep pancakes in the oven to keep warm. Makes about 15 pancakes.

1 comment:

Anonymous said...

I had them before too. Very filling and nutritious! - san.y