Farm-Favourite Oatmeal Pancakes are a satisfying and filling breakfast that will keep you energized all morning.
Photo from the 2014 Milk Calendar - February, Dairy Farmers of Canada
- Measuring spoons
- Measuring cups
- Large mixing bowl
- Wooden spoon
- Non-stick pan
- Heat-resistant cooking spatula
- 1-1/2 cups (375 mL) quick-cooking rolled oats
- 2 cups (500 mL) milk
- 1/2 cup (125 mL) whole wheat flour
- 1/2 cup (125 mL) all-purpose flour
- 1 Tbsp (15 mL) packed brown sugar
- 1 Tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) ground cinnamon
- 2 eggs, beaten
- 1/4 cup (60 mL) butter, melted
- Butter for cooking
"These delicious pancakes make for a satisfying and filling breakfast that will keep you energized all morning! We top them with yougurt and fresh fruit for a healthy start to the day." - Juliann Blaser Lindenbach, Balgonie, Saskatchewan
- In a large bowl, combine rolled oats and milk. Let stand 5 minutes.
- In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder, salt and cinnamon.
- Whisk eggs and 1/4 cup (60 mL) butter into milk mixture until blended. Pour over flour mixture and stir just until combined.
- Heat a large nonstick skillet over medium heat. Brush with a thin layer of butter. Ladle about 1/4 cup (60 mL) batter per pancake into skillet. Cook for 2 to 3 min or until bottoms are golden and edges look dry; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining batter, adjusting heat as necessary to prevent burning and buttering pan between batches.
Tip for Kids: Sprinkle a few chocolate chips over the batter just as you pour it into the pan for a treat!
Cooking Tip: Let extra pancakes cool on a wire rack then layer with waxed or parchment paper and freeze in a resealable bag for up to 1 month. Pop in the toaster for a quick, weekday breakfast.
Leave a Comment
Comments are moderated and may not appear immediately