saturday oatmeal pancakes
I need to tell you that there are certain basic acts of cooking that I usually perform miserably: cooking rice, golden pancakes, stuff like that. It hasn't stopped me from making delicious meals. And, after much practice on Saturday mornings, I'm getting better at the pancake thing.
When I was a kid, my dad used to make me heart-shaped pancakes on Valentine's Day. With chocolate chips sprinkled in. It was a sweet gesture, and I always looked forward to Valentine's pancake parties in my PJs. Maybe I'll bring back the tradition this holiday, too, with a healthy upgrade. Or any Saturday will do.
Wholesome pancakes are a food trend right now, and they are easy to make healthful and make your own. There must be thousands of variations floating around on Pinterest boards these days. This version uses oatmeal and whole wheat flour to improve upon the standard carb load. The result is surprisingly fluffy, hearty, and delicious with fresh fruit (either folded in the batter or served on top).
These take a bit longer to cook than basic Bisquick formula, about 4-5 minutes total, but there are no special tricks. Keep your eye on the edges until they dry before flipping, then cook just another 30 seconds or so on the second side. They'll keep warm in the oven until you're ready to serve.
So we can scratch this one off the list: wholesome, golden pancakes for a snow day, Saturday, or Valentine's Day. Check. The recipe follows.
Saturday Oatmeal Pancakes
Adapted from Epicurious
1/2 cup quick cooking oats
1 1/4 cups buttermilk, divided
1/3 cup mashed bananas, diced apple, or diced pear (optional)
1/2 cup whole wheat flour
1/4 cup all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 egg
2 tablespoons butter or coconut oil, melted
1 tablespoon brown sugar or honey
Soak the oats in the buttermilk for 10 minutes in a large bowl. Meanwhile, mix together flours, baking powder, baking soda, cinnamon, ginger, and salt in a separate bowl.
In a smaller bowl, beat egg and add melted butter and brown sugar. Add the egg mixture to the soaked oats and buttermilk. Fold in fruit, if using. Next add the dry ingredients, stirring just to combine. Allow to sit for about 5 minutes. The batter will thicken and lighten (almost puff up) while it sits.
Heat a griddle or very large nonstick skillet over medium heat until hot and lightly brush with butter or oil. Then turn down the heat slightly when you are ready to cook. Use a 1/4-cup measuring cup to spoon pancake batter onto the greased griddle.
Cook pancake batter until the edges appear dry and bubbly, about 4 minutes, then flip to cook through, another 30 seconds or so. They should be deep golden brown on both sides when done. These pancakes take a bit longer to cook through than ordinary pancakes -- for me it takes about 5 minutes total.
Keep warm tented under foil or in a low oven until ready to serve.
Serve oatmeal pancakes with fresh fruit, warm maple syrup, and powdered sugar.
(Oh, and as for the rice, I'm sticking with instant bags and take-out containers. (More on that another day.))
When I was a kid, my dad used to make me heart-shaped pancakes on Valentine's Day. With chocolate chips sprinkled in. It was a sweet gesture, and I always looked forward to Valentine's pancake parties in my PJs. Maybe I'll bring back the tradition this holiday, too, with a healthy upgrade. Or any Saturday will do.
Wholesome pancakes are a food trend right now, and they are easy to make healthful and make your own. There must be thousands of variations floating around on Pinterest boards these days. This version uses oatmeal and whole wheat flour to improve upon the standard carb load. The result is surprisingly fluffy, hearty, and delicious with fresh fruit (either folded in the batter or served on top).
These take a bit longer to cook than basic Bisquick formula, about 4-5 minutes total, but there are no special tricks. Keep your eye on the edges until they dry before flipping, then cook just another 30 seconds or so on the second side. They'll keep warm in the oven until you're ready to serve.
So we can scratch this one off the list: wholesome, golden pancakes for a snow day, Saturday, or Valentine's Day. Check. The recipe follows.
Saturday Oatmeal Pancakes
Adapted from Epicurious
1/2 cup quick cooking oats
1 1/4 cups buttermilk, divided
1/3 cup mashed bananas, diced apple, or diced pear (optional)
1/2 cup whole wheat flour
1/4 cup all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 egg
2 tablespoons butter or coconut oil, melted
1 tablespoon brown sugar or honey
Soak the oats in the buttermilk for 10 minutes in a large bowl. Meanwhile, mix together flours, baking powder, baking soda, cinnamon, ginger, and salt in a separate bowl.
In a smaller bowl, beat egg and add melted butter and brown sugar. Add the egg mixture to the soaked oats and buttermilk. Fold in fruit, if using. Next add the dry ingredients, stirring just to combine. Allow to sit for about 5 minutes. The batter will thicken and lighten (almost puff up) while it sits.
Heat a griddle or very large nonstick skillet over medium heat until hot and lightly brush with butter or oil. Then turn down the heat slightly when you are ready to cook. Use a 1/4-cup measuring cup to spoon pancake batter onto the greased griddle.
Cook pancake batter until the edges appear dry and bubbly, about 4 minutes, then flip to cook through, another 30 seconds or so. They should be deep golden brown on both sides when done. These pancakes take a bit longer to cook through than ordinary pancakes -- for me it takes about 5 minutes total.
Keep warm tented under foil or in a low oven until ready to serve.
Serve oatmeal pancakes with fresh fruit, warm maple syrup, and powdered sugar.
(Oh, and as for the rice, I'm sticking with instant bags and take-out containers. (More on that another day.))