We’re finishing up National Ag Week and I found a SUPER yummy pancake recipe to cap it all off! I’ve had a fav pancake for years…one from my mom. We still like it! It fed 4 men for years(double recipe of course!) not only for breakfast, but for suppertime too. It took a boatload of batter for the whole bunch, but man, what could be better on a cold Sunday night that hot pancakes with warm maple syrup and butter? Lots of butter! And bacon or ham or sausage. Coffee, don’t forget the coffee.
Anyway, BB gets a ton of Ag related magazines and one of the oldest is Successful Farming. So I was bored last week while yet another basketball game was on and flipped through the latest edition of SF. It had been a long time since I had opened the magazine up..normally, .I just throw the newest copy on BB’s Pile of Stuff and go on with life, knowing that eventually I’ll HAVE to do something with that growing pile. The next AM, I made these and ¡ootchiemama!, they are good!!!
My additions/changes…I added chopped pecans, some ground flax seed and oat bran…also some wheat germ for good measure! Mercy, can it get any healthier?! Maybe but I seriously doubt it.
Oh, and I’m cheating again. We ate all of the pancakes and THEN I thought, “Shoulda got a pic?!” The pic isn’t mine. It’s all agriculture.com’s.
from Successful Farming, Mid-February 2012
1-1/4 cups regular rolled oats
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
3 egg whites
2-1/4 cups buttermilk (if you don’t have buttermilk, make your own by adding 1Tablespoon vinegar to a cup of regular milk..2 Tablespoons for this recipe. Let stand for 5 minutes then add to other ingredients
2 tablespoons canola oil
2 tablespoons honey (optional)
1 teaspoon vanilla
Nonstick cooking spray
Bottled light pancake syrup (oh just go for it! use REAL maple syrup nuked for about 10 seconds or so)
1. In a large bowl combine oats, all-purpose flour, whole wheat flour, baking powder, and salt. Make a well in the center of flour mixture; set aside.
2. In a medium bowl beat the egg whites with a fork; stir in buttermilk, oil, honey (if desired), and vanilla. Add egg white mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). If you prefer softened oats, cover batter and allow to stand at room temperature for 15 to 30 minutes.
3. Coat an unheated griddle or heavy skillet with nonstick cooking spray. Preheat over medium-high heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat for 4 to 6 minutes or until the pancakes are golden, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. If desired, serve with syrup.
Nutrition facts per serving: 229 calories, 6 g total fat (1 g saturated fat), 3 mg cholesterol, 257 mg sodium, 34 g carbohydrates, 4 g dietary fiber, 10 g protein, 4 g sugar.
Of course, if you make any changes in the above recipe like I do, those facts don’t apply. At all.:D