With tomorrow being Shrove Tuesday, I thought I'd jump back on the blog band wagon and share this most delicious, tried and true recipe with everyone. While visiting my cousin Dorene near Boston one summer, she cooked up these pancakes for us one morning. The memory of that morning will last a lifetime, but the pancakes went pretty fast. :) I have made these pancakes many times, both for just Dave and myself and also for company. This is the original recipe. The only changes I make is that I used whole wheat flour and, instead of sugar, I sometimes use Splenda. Also, I only use about 1/4 teaspoon of salt. They are so good! They're very easy to make and you'll want to make them often.
Oat Pancakes
1 cup quick-cooking oats
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, lightly beaten
1 and 1/2 cups milk
1/4 cup vegetable oil
1 teaspoon lemon juice
Combine oats, flour, sugar, baking powder and salt in a mixing bowl. Make a well in the center. Combine eggs, milk, oil and lemon juice and pour this mixture into the dry ingredients and stir until moistened. At this point, I let it sit for about 5 minutes or so. Pour batter by 1/4 cupfuls onto a lightly greased, hot griddle. Turn when bubbles form on top of the pancakes. Cook until second side is golden brown.
Makes 6 servings (2 pancakes per serving).
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