* Exported from MasterCook *
Pancakes, Easy Oatmeal
Recipe By :Sheela Prakash
Serving Size : 4 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Pancakes/Waffles
Posted
Amount Measure Ingredient -- Preparation Method
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1 cup old-fashioned rolled oats
1 cup milk -- regular or non-dairy
2 large eggs
1 tablespoon unsalted butter -- plus more for cooking
1 1/2 tablespoons brown sugar, packed -- (18g)
2/3 cup all-purpose flour -- (80g)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Reggie & Jeff: To pump up the flavor, we switched to brown sugar,
increased the sugar, salt, and cinnamon, and added nutmeg and vanilla.
Super filling and full of flavor - we're obsessed with these oatmeal
pancakes! The reason? Their smart start. You combine equal parts oats
and milk and let that sit while the skillet warms up and then add the
rest of the ingredients - you can even mix up the oat mash the night before.
PREP: 15 minutes
COOKING: 20 minutes to 24 minutes
MAKES: 12 (3") pancakes
Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let
stand for 10 minutes for the oats to soften. Meanwhile, melt 1
tablespoon unsalted butter and set it aside to cool.
Add the butter, 2 eggs, and 1 tablespoon granulated sugar to the
oats, and whisk to combine. Add 2/3 cup all-purpose flour, 2
teaspoons baking powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon
ground cinnamon, if desired, and whisk until just combined; do not
overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast
iron or nonstick skillet over medium-high heat.
Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter
into the pan in 2-tablespoon portions, cooking 3 at a time. Cook
until bubbles appear on the surface, the edges begin to look dry, and
the bottoms are golden-brown, about 3 minutes. Flip the pancakes and
cook until the other side is golden-brown, 2 to 3 minutes more.
Transfer the pancakes to a warm oven or plate. Repeat cooking the
remaining batter, using 1 teaspoon butter for each batch.
Storage: The pancakes can be refrigerated in an airtight container
for up to 5 days or frozen for up to 2 months.
Cal 262, Fat 9g, Carb 36g, Sod 316mg, Fiber 2g, Pro 10g
Review: Nice and hearty, and just perfect! They remind me of the
heartiness of a buckwheat pancake. For a gluten free version, I made
them with besan/chickpea flour, they not only came out great. but I
can't stop eating them, with a bit of maple syrup! I'll be making
several batches to freeze for an easy grab and go breakfast
throughout the month .Thanks for sharing your recipe!
S(Internet address):
https://www.thekitchn.com/oatmeal-pancakes-22943620
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Per Serving (excluding unknown items): 279 Calories; 9g Fat (29.1%
calories from fat); 11g Protein; 39g Carbohydrate; 3g Dietary Fiber;
122mg Cholesterol; 579mg Sodium. Exchanges: 2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 0224