After a week hospitalized, homemade food is the most thing I missed 🙂
So I decided to make this homemade pancake for our sunday breakfast…
Dee’s Oatmeal Pancakes Recipe
2 cups oats (Quaker Old Fashioned or Quick, not steel-cut or instant)
3 cups buttermilk
3 eggs, well beaten
1/2 cup flour
1 1/2 teaspoon baking powder
1 Tbsp peanut oil — I used corn oil because my mom’ diet.
Butter or extra vegetable oil for the griddle
A basket of strawberries – stems removed, sliced, and macerated with 2 Tsp of sugar for an hour, then slightly mashed
1 Put oats into a large bowl, add the buttermilk. Let the oats soak in the buttermilk overnight. — I used instant oatmeal and soak it for 30 minutes only.
2 Mix in the eggs, flour, baking powder, salt, and peanut oil.
3 Then proceed as with any pancake recipe. Heat a flat iron surface – griddle or large pan – to medium high heat. Oil the pan with either a Tbsp of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn’t brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve.
Serve with butter, maple syrup, and macerated strawberries.
Yield: Serves 4-6
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