Oatmeal buttermilk pancakes recipe
Oatmeal Buttermilk Pancakes recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 1-1/4 cups old-fashioned oatmeal
- 2 cups buttermilk
- 2 eggs or 1/2 cup egg substitute
- 1 cup all-purpose flour
- 3 Tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 3/4 cup coarsely chopped pecans
- Citrus Syrup:
- 1-1/4 cups light corn syrup
- 3 Tablespoon fresh lemon juice
- 2 Tablespoons grated orange peel
- 1 Tablespoon grated lemon peel
- 4 teaspoons sugar
Pancakes:In a medium bowl, stir together oatmeal and buttermilk until well coated. Stir in egg until blended. Stir in flour, sugar, salt, oil, and pecans. Preheat a lightly greased griddle or large skillet, preferably non-stick. When hot, drop batter by 1/4-cup measure. Immediately reduce heat to medium-low. Cook until bubbles appear around edges and bottom is golden. Turn and cook until cooked through.
For variety, add sliced bananas or fresh blueberries or peeled and cored thinly sliced apples to the pancakes after pouring the batter on the griddle. Good served with citrus syrup and whipped cream with a sprinkle of fresh grated nutmeg.
Citrus Syrup: Mix all ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made ahead and refrigerated for up to 2 weeks.)
Makes: 16 pancakes
Tags: recipe, Oatmeal buttermilk pancakes recipe, diy, how to cook, prepare Oatmeal buttermilk pancakes recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com