Oatmeal Cookie Pancakes
Feb 22, 2021 0:17:19 GMT -5
Post by PurplePuppy on Feb 22, 2021 0:17:19 GMT -5
Oatmeal Cookie Pancakes
(Recipe makes 3 dozen)
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
1 ½ cups all-purpose flour
¾ cup quick cook oatmeal
2 Tbsp light brown sugar, packed
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 tsp cinnamon
pinch nutmeg
2 large eggs
2 cups buttermilk
1 Tbsp maple syrup
¼ cup butter, melted
⅓ cup raisins (optional)
Instructions
In large bowl, mix together flour, oats, brown sugar, baking powder, baking soda, salt and spices.
In small bowl whisk together eggs, buttermilk, syrup and melted butter.
Add milk mixture to the flour and fold together until completely combined. Let sit for several minutes.
Heat large griddle in medium, add 1-2 Tbsp butter. Scoop ¼ cup of batter onto griddle and heat until top is bubbly, flip and cook other side. Add more butter to griddle after each batch is cooked (very important!!!).
Serve with syrup and enjoy!
Notes
Use a thin, flexible spatula to flip your pancakes. This lets you slide underneath the flapjack in one smooth motion. No more broken wonky pancakes!
Make sure the griddle isn't too hot. A common mistake I see people making is overheating the griddle or pan. It should be hot enough that the batter sizzles when it makes contact but not so hot that you see it start to smoke and shrivel right away. Start by setting your pan to medium and adjust as needed.
Let the batter rest before your cook the pancakes. This relaxes the gluten in the flour which gives the pancakes the light, fluffy texture.
Add a thin layer of butter to the griddle between batches of pancakes.
Not a fan of raisins? Leave them out like I did or try substituting another dried fruit like cranberries. You could even make these extra sweet by folding in some chocolate chips instead!
link
(Recipe makes 3 dozen)
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
1 ½ cups all-purpose flour
¾ cup quick cook oatmeal
2 Tbsp light brown sugar, packed
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 tsp cinnamon
pinch nutmeg
2 large eggs
2 cups buttermilk
1 Tbsp maple syrup
¼ cup butter, melted
⅓ cup raisins (optional)
Instructions
In large bowl, mix together flour, oats, brown sugar, baking powder, baking soda, salt and spices.
In small bowl whisk together eggs, buttermilk, syrup and melted butter.
Add milk mixture to the flour and fold together until completely combined. Let sit for several minutes.
Heat large griddle in medium, add 1-2 Tbsp butter. Scoop ¼ cup of batter onto griddle and heat until top is bubbly, flip and cook other side. Add more butter to griddle after each batch is cooked (very important!!!).
Serve with syrup and enjoy!
Notes
Use a thin, flexible spatula to flip your pancakes. This lets you slide underneath the flapjack in one smooth motion. No more broken wonky pancakes!
Make sure the griddle isn't too hot. A common mistake I see people making is overheating the griddle or pan. It should be hot enough that the batter sizzles when it makes contact but not so hot that you see it start to smoke and shrivel right away. Start by setting your pan to medium and adjust as needed.
Let the batter rest before your cook the pancakes. This relaxes the gluten in the flour which gives the pancakes the light, fluffy texture.
Add a thin layer of butter to the griddle between batches of pancakes.
Not a fan of raisins? Leave them out like I did or try substituting another dried fruit like cranberries. You could even make these extra sweet by folding in some chocolate chips instead!
link
