Wednesday, December 21, 2011

Classic Pancakes–Revisited!

I have long had a favorite pancakes recipe.  But since we are changing up our eating lifestyle at our house I thought that if we were going to have pancakes, maybe I could do something to make them have more UMPH!  We’re kicking it up a notch!!  (And by the way, these tasted no different to my kids than regular pancakes, BOO-YAH.)

This is a double batch, but since I haven’t tested it with a halved batch, this is what you get!  Half at your own risk.  ;)

Preheat: --
Category: Breakfast, pancakes, oatmeal

12 Eggs
3 cup Milk
2 1/4 cup Oatmeal, finely ground
(I used my little food processor, but you can also use a blender)
4 cups All-purpose flour
1/2 cup + 2 Table. Oil
4 Table. Baking powder
1 Table. Salt
1 Table. Sugar

1.  In a large bowl, mix together the ground oatmeal, flour, baking powder, salt, and sugar.

2. In a second large bowl, whisk together the eggs, milk, and oil.

3. Pour the whisked liquids into the mixed dry ingredients and whisk well.

4. Heat up the griddle until water sizzles.  Turn the heat down to about an 8, or the higher side of medium-high.  Prepare pan surface with non-stick spray.

5. Using a 1/4 cup measuring cup, measure out a serving of batter onto the hot griddle.  Cook until bubbles form, and the middle bubbles do not refill.  If your pancake is burnt at this point, turn the heat down!

6. Serve hot with your choice of syrups, jams, powdered sugar, or just plain.

1 comment:

  1. I love adding a little oat flour to cookies and banana bread but have never thought to stick it in regular pancakes. Must try!