Friday, June 20, 2008
breakfast is becoming addictive
You know if what I said about the swedish oatmeal pancakes being the best thing on my breakfast plate in years was true, I had to make them on my own. Well, after some research, and several batches, this is the closet I've gotten. I found the recipe online and used it as a starting point. The pancakes it made were way to wet and sloppy. I changed the flour and milk quantities and came up with a denser, chewyier cake. (sooo not a word) But thats what we were looking for. So good.
swedish oatmeal pancakes
2 cups of oats
1/2 cup flour (i used 3/4 c, white whole wheat)
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk ( I use 2 cups)
2 large eggs
1/4 cup melted butter
1 teaspoon vanilla
butter for skillet( I use a teflon pan and didn't need any extra butter at all)
Mix dry ingredients in one bowl, and the dry in another. Combine. Batter is going to be lumpy. The original recipe said to let it sit refrigerated for at least 2 hours. And over night is a- okay.
I think 30 minutes is enough and overnight produces mush. But, experiment if you will. Its part of the fun I think.
Hope your weekends are wonderfilled.