posted March 29, 2014 07:38 PM
Best ever breakfast pancakes with exceptional taste. Get out your blender and fill up to the 2 cup line with milk. The recipe calls for buttermilk but I use skim milk with a tablespoon of vinegar to sour it, so if you choose this then measure out the vinegar next.
Then add 2 eggs, but you can use one if you want to cut back.
Next put in 1 tablespoon each of sugar, baking soda, salt. You can substitute a different sweetner to offset the vinegar.
Take out your 1/2 cup measure and fill 3 times with rolled oats to equal 1-1/2 cups. You can pack it when you measure. I use regular oats, not the quick kind.
Use the same measuring cup to add 1/2 cups flour. This is where I vary it each time by using different types of flour and sometime I put in quinoa flakes or wheat germ mixed with the flour.
Blend it well and let it soak while you get the griddle hot. Blend each time before you pour. And because it thickens as it rests you get to scoop out another serving by scraping the blender with a spatula at the end.
I use this for the waffle maker, too, but make the batter a little thinner. The waffles make an awesome ice cream sandwich.
Variations: add chocolate bits, nuts, blueberries, or banana. Use your imagination, even with spices.
It's a great tasting batter on its own. Everyone loves it and you can make it healthy by substituting ingredients. The oats and sour milk gives it the wonderful taste. The original recipe does not use a blender but you soak the batter much longer for the oats to soften.
Serve with fresh fruit and yogurt, or high grade maple syrup. You can freeze left overs and warm them in the toaster oven later on.
Hope you like it.