Wednesday, June 2, 2010
Oatmeal (Cookie) Pancakes
For someone who claims to not like pancakes, this, my fourth post on the subject, suggests otherwise. But then again, it also means that I've made pancakes only four times in a year. It hardly compares to my consumption of French Fries - something that I eat all the time but never actually make.
While hanging with one of my best my buds, Sarah, (and fam!) in New Hampshire this weekend, we made quite a few tasty meals, including a breakfast featuring some amazing local BACON(!) and a stack of oatmeal blueberry pancakes. (Fortunately we feature an oatmeal pancake recipe in The Ski House Cookbook. The book's not just for winter, people!) I would have been happy with just the bacon, but I guess when you have kids you're supposed to try to make a more complete meal. But what do I know?
Not much apparently. I made the same pancakes when I got home, except that instead of adding some nutritious blueberries...I added chocolate chips! I didn't have any blueberries and I'm pretty sure that dark chocolate has antioxidants too, so what's the diff? It was kind of like eating an oatmeal cookie for breakfast. That's healthy, right?
1/2 cup old-fashioned rolled oats
1/2 cup whole wheat flour
2 tablespoons wheat germ
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon cinnamon (optional)
1/4 teaspoon salt
1 large egg, lightly beaten
1 cup milk
Chocolate chips or blueberries (optional)
1. In a large bowl, whisk together the oats, flour, wheat germ, sugar, baking powder, cinnamon, and salt. Whisk in the egg and milk just to combine.
2. Heat a large nonstick skillet or griddle over medium heat. Brush lightly with butter. When the skillet is hot, pour in 1/4 cup batter to the griddle for each pancake, leaving room for the pancakes to spread. Sprinkle pancakes with chocolate chips or blueberries, if using. Cook until small bubbles appear on the surface and the bottoms are set, 2 - 3 minutes. Flip the pancakes and finish cooking through, about 1 minute more. Repeat with the remaining batter, adding more butter to the pan as needed. Serve immediately. Makes 10 (4-inch) pancakes.