Shirley's Recipes

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Name: Oatmeal Pancakes
Key Ingredient: oats
Preparation: griddle
Cuisine: American
Source: Gold Medal Flour/Leanne Van Horn
Food Group: grain
Meals: breakfast
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :40
Elapsed Time: :40
Servings: 4

1/2 cup all-purpose flour or whole wheat flour
1/2 cup quick-cooking oats
3/4 cup buttermilk
1/4 cup milk
1 tablespoon granulated sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 tablespoon ground flaxseed, if desired

Beat all ingredients in a medium bowl with a hand beater until smooth. (For thinner pancakes, stir in 2 to 4 tablespoons of additional milk.)
Grease a heated griddle, if necessary, with shortening, using a pastry brush. (To see if griddle is hot enough, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.)
For each pancake, pour about 1/4 cup of batter onto the hot griddle.
Cook until pancakes are puffed and dry around edges. Turn and cook other sides until golden brown. Serve with applesauce if desired.

Note: Recipe may be quadrupled and extra pancakes frozen and reheated in the toaster.

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