On the weekends, husband and I like to have at least one nice breakfast. Whether it be at our favorite breakfast spot in town, or making something a little special.
This recipe is from Cooking Light, September 2010.
I did not alter the recipe in any way.
1.1 oz all purpose flour (1/4 c)
1 c quick-cook oats
1 tblsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp salt
1 c nonfat buttermilk
* I didn’t have buttermilk, so I used the shortcut trick. 1 tblsp white vinegar put into a liquid measuring cup, and fill with milk to the 1 cup mark. Let sit for 5 min. Use as needed.
2 tblsp butter, melted
1 large egg
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
Combine buttermilk, butter and egg in a small bowl. Add to flour mixture, stirring just until moist.
Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tblsp batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.
Husband really liked these pancakes. I thought they were OK. To me the taste was exactly the same as a bowl of oatmeal. Some fresh fruit or chopped pecans may have helped push me over the edge to love…