Our meal centered around yummy Oatmeal Pancakes (recipe recommended by my Aunt Linda) from Cooking Light magazine, accompanied by crispy bacon and fresh ripe melon. So easy and so delicious.
Image from Cookinglight.com
To view the recipe in full, click here, or see below:
1.1 ounces all-purpose flour (1/4 cup)
1 cup quick-cooking oats
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup nonfat buttermilk
2 tablespoons butter, melted
1 large egg
1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.
3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.
Servings: 12 pancakes. Although, I doubled the recipe and only managed to get 14 medium-ish cakes.
Note: I did not use quick cooking oats and I didn't soak them either and it worked just fine.
This is a really great, new, lighter take on your traditional pancakes. I can just imagine a Saturday morning in the near future, picking pumpkins with the kiddos and their friends, and returning home to a yummy pancake brunch! Sounds like a plan.
As always, if you try it and like it, let me know!