Can pancakes be guilt-free?
Yes, indeed. I call this my Hearty Wholesome Oatmeal Pancakes recipe. I hadn't made this recipe in a while but when I did my husband and I both said we'd forgotten how good these are.
Made with quick rolled oats and whole wheat pastry flour, the
pancakes are wholesome without being too heavy. Continue that theme by serving
warm, cinnamon-y applesauce or fruit compote over the pancakes. But any syrup
you like will do well also.
1-1/2 cups quick rolled oats
1-3/4 cup milk
3 large eggs
3 tablespoons vegetable oil
3/4 cup whole wheat pastry flour
1-1/2 tablespoons brown sugar
1-1/2 teaspoons baking powder
Scant 1/2 teaspoon salt
Oil for frying
First, in a medium-size bowl, soak the rolled oats in the
milk for about 5 minutes. (At least 30 minutes if you're using regular rolled
oats. The "quick" kind works much better.)
Beat the eggs. Add the eggs, oil, flour, brown sugar, baking
powder and salt to the oat mixture and stir. Don't overdo it.
Heat a lightly oiled griddle to 375°. (At that temperature, a drop of water will
sizzle and pop and evaporate very quickly.) Pour the batter by 1/4-cupfuls onto
the griddle and cook, turning once. You'll know it's time to turn the pancakes
when the bubbles start to pop and the edge is slightly dry.
My oatmeal pancakes recipe makes about 16 (hearty,
wholesome) 4-inch pancakes. With a moderate variety of items on the menu, that
will serve 8.