Friday, September 23, 2011

Oatmeal Bluberry Pancakes

This week has been a little up and down.Some night's i spent alone because Alex had to work and other times he'd come home in the middle of the day. A testament of course to being in the construction field.The result of this crazy unknown schedule, that and the fact that we are slowly running out of food in this house, is nights where i just don't know what to make. The night i made these pancakes was one of those nights Alex was at work and i didn't want to cook a meal for just me, plus it gave me the perfect excuse to make my very first suggestion from a reader. Thank you Janice Chan for the idea!
These pancakes are a healthier version of a recipe for buttermilk pancakes. I was very pleased with the results, full of that oat flavor and popping with the juicy blueberry tartness. Since we are low on a few things i didn't have the usual maple syrup to eat them with but found that honey and butter made a great substitute.

Oatmeal Blueberry Pancakes
Adapted from Good house keeping new cook book

3/4 C. Flour (i used all purpose, that's what i had :) but whole wheat is another good option)*
1/2 C. Oats
1Tbs Granulated Sugar
1 Tbs Honey
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 C. Buttermilk
3 Tbs. Canola Oil
1 Large Egg
3/4 C. Blueberries (or other fruit of choice)

* Add a little more flour a tbs at a time if the batter is too runny. should be fairly thick but you should be able to stir without much effort.

In a large bowl mix together dry ingredients. Add in honey, followed by egg, oil and buttermilk until mixed completely. Mix in Blueberries.
Heat oil in skillet over medium heat. Pour 1/4 C. batter onto skillet per pancake. cook for 1-2 minutes (until top of pancake is full of tiny bubbles), flip over and cook for 30 seconds to 1 minute more.
Serve with honey, maple syrup or lemon juice and powdered sugar. Enjoy!!

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