Besides the lovely flavor and texture in this surprising dessert, the best part was that it was easy and used minimal dishes. I love making pies and find the process of making a crust and then pouring in a delicious berry or a creamy filling delightful, however I don’t always have the time to do so; which makes the discovery of this simple, easy to make version of one of my favorite desserts so wonderful!
It also allowed me to make the pancake mix that I have wanted to try from Mel’s Kitchen Cafe, a very cute blog with lovely family friendly recipes!
Oatmeal Pancake Mix
Adapted from Mel's Kitchen Cafe *
3/4 C. Oatmeal, Ground
21/2 C. All purpose Flour
11/2 Tbs. Sugar
11/2 Tbs. Baking Powder
1/2 Tbs. Salt
1/2 Tbs. Baking Soda
1/2 C. Vegetable or Canola Oil
Grind Oatmeal in a food processor or blender until smooth. Mix all dry ingredients together in large bowl. Add in oil and mix together with hands until a small piece when taken out and squeezed it stays together. Store in airtight container for up to 2 weeks or in fridge or freezer indefinitely.
*For pancake instructions follow the link to orginal post.
Buttermilk Pie
Adapted from Vintage Victuals originally from Paula Dean
Ingredients:
11/2 C. Sugar
1 C. Buttermilk
1 C. Pancake mix (original recipe called for Bisquick)
1/3 C. Melted Butter
11/2 Tsp Vanilla Extract
3 Eggs
Directions:
Preheat oven to 350 degrees. Grease a 9 inch pie plate.
Add all ingredients into a mixing bowl and mix on medium speed until smooth and creamy. Pour into pie pan and bake for 40-50 minutes or until a toothpick comes out clean. Serve with a glass of milk, Whipped cream and fruit or whatever inspires you, Enjoy!!
Oatmeal Pancake Mix
Adapted from Mel's Kitchen Cafe *
3/4 C. Oatmeal, Ground
21/2 C. All purpose Flour
11/2 Tbs. Sugar
11/2 Tbs. Baking Powder
1/2 Tbs. Salt
1/2 Tbs. Baking Soda
1/2 C. Vegetable or Canola Oil
Grind Oatmeal in a food processor or blender until smooth. Mix all dry ingredients together in large bowl. Add in oil and mix together with hands until a small piece when taken out and squeezed it stays together. Store in airtight container for up to 2 weeks or in fridge or freezer indefinitely.
*For pancake instructions follow the link to orginal post.
Buttermilk Pie
Adapted from Vintage Victuals originally from Paula Dean
Ingredients:
11/2 C. Sugar
1 C. Buttermilk
1 C. Pancake mix (original recipe called for Bisquick)
1/3 C. Melted Butter
11/2 Tsp Vanilla Extract
3 Eggs
Directions:
Preheat oven to 350 degrees. Grease a 9 inch pie plate.
Add all ingredients into a mixing bowl and mix on medium speed until smooth and creamy. Pour into pie pan and bake for 40-50 minutes or until a toothpick comes out clean. Serve with a glass of milk, Whipped cream and fruit or whatever inspires you, Enjoy!!
Mmmm, looks nice and rich!
ReplyDeleteThanks!! and thanks for your earlier comment on the smoothie post, i appreciate your thoughtful words. Smoothies are so good and pie is too, though not as good for you :)
ReplyDelete