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Old-Fashioned Oatmeal-Pecan Pancakes

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Submitted by: linda24444

 

The batter for these buttermilk pancakes is prepared the night before and chilled so it's ready the next morning to make these moist pancakes.
 

Ingredients

  • Pancakes:
  • 2-1/4 cups rolled oats (I used Quick Quaker Oats oatmeal)
  • 1/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1/4 cup lightly packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup finely chopped pecans
  • 2-1/2 cups cultured low-fat buttermilk
  • 2 large eggs
  • 1 egg white
  • 5 tablespoons butter (unsalted), melted
  • 1 teaspoon vanilla
  • Additional melted butter (for brushing skillet when cooking pancakes)
  • .....
  • Additional Ingredients for Serving Suggestions:
  • Confectioner's sugar
  • Coarsely chopped pecans
  • Warmed maple syrup, if desired
  • Butter, if desired

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Method

1. In a large bowl, combine the oatmeal, both flours, brown sugar, baking soda, baking powder, salt, cinnamon and pecans. 2. In a medium bowl, whisk the buttermilk, eggs, egg white, melted butter and vanilla until well blended. 3. Add the buttermilk mixture to the flour mixture; stir just until combined. Cover and refrigerate several hours or overnight. Batter will thicken as it stands. 4. Heat a large skillet or griddle over medium heat. Brush skillet with some of the additional melted butter. For each pancake, place about 1/4 cup of batter on skillet. Use a 1/4-cup measure to dip and transfer batter. (Do not stir batter excessively.) Spread batter out to form a pancake about 4-inch in diameter. Repeat, making about 4 pancakes at a time, or as many as can fit on the pan, with 1-inch or so of space around each. Cook until bubbles form on the pancake surface, then flip and continue cooking until the second sides are golden, about 3 to 4 minutes longer. 5. Transfer to a plate and keep warm until ready to serve (the pancakes may be kept warm in a low oven until all the batter has been cooked). You should be able to make about 18 pancakes. 6. To serve, stack three pancakes on each individual serving plate. Sprinkle with confectioner's sugar and chopped pecans; serve with butter and warmed maple syrup, if desired.

 

Notes: Make sure to cook the pancakes over medium or medium-low heat, so they will cook more evenly and not brown too quickly on the outside. These pancakes are a healthy and hearty breakfast. The fact that they can be mixed up the night before is great either for a quick week day breakfast or a leisurely week-end brunch!

 

Number of Servings: Makes 6 servings (3 pancakes per serving)

 

Submitted by: linda24444 ()

 

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