Oatmeal Pancakes
12-16-2013, 07:00 AM
#1
Super Member
Thread Starter
Join Date: Apr 2009
Location: Ayr, Ontario
Posts: 1,059
Oatmeal Pancakes
This recipe is from the 2014 Canadian Milk Calendar, it is an annual publication from Dairy Farmers across Canada. This is the first recipe I have tried from the new publication- it is a winner, so I would like to share it with you all. The pancakes are a nice change from regular ones.
Farm- Favourite Oatmeal Pancakes
1 1/2 cups quick cooking oats
2 cups milk
1/2 cup whole wheat flour (I used all purpose)
1/2 cup all purpose flour
1 tbsp brown sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs, beaten
1/4 cup butter, melted
butter for cooking
1. In a large bowl, combine rolled oats and milk. Let stand 5 minutes.
2. In a large bowl, whisk together whole wheat flour, all purpose flour, baking powder, salt, sugar and cinnamon.
3. Whisk eggs and 1/4 cup butter into milk mixture, until blended. Pour over flour mixture and stir just until combined.
4. Heat a large non-stick skillet over medium heat. Brush with a thin layer of butter. Ladle about 1/4 cup batter per pancake into skillet. Cook for 2-3 minutes until bottoms are golden and the edges look dry; turn and cook 1-2 minutes longer or until golden and puffed. Repeat with remaining batter, adjusting heat as necessary to prevent burning and buttering pan between batches.
Makes 24 pancakes
Tip: Let extra pancakes cook on a wire rack, layer with waxed paper and freeze in a resealable bag for up to a month. Pop in the toaster for a quick weekday breakfast.
Farm- Favourite Oatmeal Pancakes
1 1/2 cups quick cooking oats
2 cups milk
1/2 cup whole wheat flour (I used all purpose)
1/2 cup all purpose flour
1 tbsp brown sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs, beaten
1/4 cup butter, melted
butter for cooking
1. In a large bowl, combine rolled oats and milk. Let stand 5 minutes.
2. In a large bowl, whisk together whole wheat flour, all purpose flour, baking powder, salt, sugar and cinnamon.
3. Whisk eggs and 1/4 cup butter into milk mixture, until blended. Pour over flour mixture and stir just until combined.
4. Heat a large non-stick skillet over medium heat. Brush with a thin layer of butter. Ladle about 1/4 cup batter per pancake into skillet. Cook for 2-3 minutes until bottoms are golden and the edges look dry; turn and cook 1-2 minutes longer or until golden and puffed. Repeat with remaining batter, adjusting heat as necessary to prevent burning and buttering pan between batches.
Makes 24 pancakes
Tip: Let extra pancakes cook on a wire rack, layer with waxed paper and freeze in a resealable bag for up to a month. Pop in the toaster for a quick weekday breakfast.
12-17-2013, 04:49 AM
#5
Super Member
Join Date: Jan 2011
Location: Maine, Where else!
Posts: 1,526
You can throw some raisins in there too if you like. They don't taste bad cold either. I used to take some with me for a snack on the 3 hour bus trip from central Maine to Boston. It wasn't the same recipe but close.
Last edited by jeaninmaine; 12-17-2013 at 04:51 AM.
12-17-2013, 08:15 AM
#7
Senior Member
Join Date: Jun 2009
Location: Ontario, Canada; Florida in the winter
Posts: 721
Originally Posted by quilter1
This recipe is from the 2014 Canadian Milk Calendar, it is an annual publication from Dairy Farmers across Canada. This is the first recipe I have tried from the new publication- it is a winner, so I would like to share it with you all. The pancakes are a nice change from regular ones.
Farm- Favourite Oatmeal Pancakes
1 1/2 cups quick cooking oats
2 cups milk
1/2 cup whole wheat flour (I used all purpose)
1/2 cup all purpose flour
1 tbsp brown sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs, beaten
1/4 cup butter, melted
butter for cooking
1. In a large bowl, combine rolled oats and milk. Let stand 5 minutes.
2. In a large bowl, whisk together whole wheat flour, all purpose flour, baking powder, salt, sugar and cinnamon.
3. Whisk eggs and 1/4 cup butter into milk mixture, until blended. Pour over flour mixture and stir just until combined.
4. Heat a large non-stick skillet over medium heat. Brush with a thin layer of butter. Ladle about 1/4 cup batter per pancake into skillet. Cook for 2-3 minutes until bottoms are golden and the edges look dry; turn and cook 1-2 minutes longer or until golden and puffed. Repeat with remaining batter, adjusting heat as necessary to prevent burning and buttering pan between batches.
Makes 24 pancakes
Tip: Let extra pancakes cook on a wire rack, layer with waxed paper and freeze in a resealable bag for up to a month. Pop in the toaster for a quick weekday breakfast.
Farm- Favourite Oatmeal Pancakes
1 1/2 cups quick cooking oats
2 cups milk
1/2 cup whole wheat flour (I used all purpose)
1/2 cup all purpose flour
1 tbsp brown sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs, beaten
1/4 cup butter, melted
butter for cooking
1. In a large bowl, combine rolled oats and milk. Let stand 5 minutes.
2. In a large bowl, whisk together whole wheat flour, all purpose flour, baking powder, salt, sugar and cinnamon.
3. Whisk eggs and 1/4 cup butter into milk mixture, until blended. Pour over flour mixture and stir just until combined.
4. Heat a large non-stick skillet over medium heat. Brush with a thin layer of butter. Ladle about 1/4 cup batter per pancake into skillet. Cook for 2-3 minutes until bottoms are golden and the edges look dry; turn and cook 1-2 minutes longer or until golden and puffed. Repeat with remaining batter, adjusting heat as necessary to prevent burning and buttering pan between batches.
Makes 24 pancakes
Tip: Let extra pancakes cook on a wire rack, layer with waxed paper and freeze in a resealable bag for up to a month. Pop in the toaster for a quick weekday breakfast.
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