MONDAY RECIPE POST - PECAN-OATMEAL PANCAKES

Pecan-Oatmeal Pancakes

Makes 14 to 16 pancakes

This week's recipe comes from Taste of Home here.

1-1/2 cups quick-cooking oats

1 cup all-purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

1-1/2 cups whole milk

2 large eggs, lightly beaten

2 tablespoons butter or margarine, melted

1/2 cup chopped pecans

In a bowl, combine oats, flour, brown sugar, baking powder and salt.

Combine milk, eggs and butter; stir into dry ingredients just until blended.

Fold in pecans.

Using a 1/4 cup measure, pour onto a greased cast-iron skillet or griddle over medium-high heat; turn when bubbles form on top of pancakes.  Cook until second side is golden brown.

Our cast-iron skillet is too heavy for me to handle easily these days, and I don't have a griddle any more. I used a regular frying pan.  

There was no whole milk in the fridge.  I used 2%  instead.

I had blackberries in the fridge but any other favorite fruit would be nice to make it look pretty. Raspberries or strawberries would give a more colorful presentation.  Blueberries is another favorite of mine.  Or bananas and blackberries, which you can see here.  A mixture of all would be delicious.  

I topped/drowned my pancake with Maple Syrup, an old standby and one I have always enjoyed (I need to wake up first before I try pouring out of any bottle. This wasn’t such a catastrophe but I have had others, and all learning experiences). For a change of pace I would like to try Raspberry Syrup and will put that on my grocery list for next time, unless I make my own.

The website said 3 pancakes (1/4 cup of batter for each one) works out to about 402 calories.  One was more than enough for me.  It depends how hungry you are.  There is more nutritional information at that website above.

You can halve the amount of ingredients if you want to make a smaller batch.  However, as I like to use my freezer for quick and easy meals, there were a lot of leftovers to do that.  I used up the rest of the pancake batter, put them on one of my cutting boards in a single layer, popped them in the fridge and flash-froze them.  Once frozen I wrapped them up individually in aluminum foil and stacked them in the freezer. I suppose you could also freeze small portions of the batter and cook the pancakes later if you prefer. 

I used old-fashioned oatmeal.  I read a while ago that you can give these oats a whirl in your blender. Don’t pulverize them, just a couple of bursts and you can use them instead of the quick cooking oats called for in a recipe. 

I hope you like the sound of this.  I really enjoyed my pancake.  It is not for everyone I know.  Hubs prefers the crepe versions I make, which I also enjoy. Actually, they are a cross between a crepe and an American pancake, and like the English pancakes I learned to make from my Mum when she made them once a year on Shrove Tuesday.  

Stay safe and enjoy your day.