Bed & Breakfast Oatmeal Pancakes

Bed & Breakfast Oatmeal Pancakes
6 large pancakes
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1 cup thick, rolled oats, (not instant)
1 cup all-purpose flour
1/2 cup whole wheat flour
2 1/1 teaspoons baking powder
Pinch of salt
2 large eggs
2 cups buttermilk
5 tablespoons butter, melted
2 tablespoons brown sugar

In a large mixing bow, combine the dry ingredients and mix well. In a separate bowl, beat the eggs and stir in the buttermilk, melted butter and brown sugar. Pour the wet ingredients into the dry ingredients and mix well. Let the mixture sit for 5 minutes and heat the griddle. If the mixture is too dry, add more buttermilk. Coat the griddle with cooking spray to resist sticking and pour 1/2 cup batter for each pancake. Cakes are generally read to turn when they first begin to bubble and stiffen on top. For light, fluffy pancakes, refrain from flipping more than once. To serve, heat pure maple syrup and garnish with banana or blueberries.

 

 

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