Welcome back!! I had only planned on taking a week vacation, turns out I needed a week to recover from my week of vacation. I'm back in full force though, and have a lot of good recipes and pictures to share with you. I thought these oatmeal pancakes were a great welcome back meal.
Cook one cup of oatmeal over the stove.
Combine the flour, sugar, baking soda and salt together in a large mixing bowl.
In a separate bowl whisk together melted butter, milk, the cooked oatmeal, honey and eggs.
I used organic raw honey in the recipe, and it was the first time I've used something like this. It's a lot healthier and tastes the same, so if you have the opportunity to try it, please do.
Gently fold the wet ingredients into the dry ingredients. Mix together, the batter should be thick with a holey surface.
Rub a skillet or griddle with butter, and heat over medium-low heat. Working quickly, dollop batter into the pan. Once the bubbles have begun to form, flip and cook until the bottom is dark brown. Repeat until the batter is all used.
I served with strawberries and bananas on top, dusted with a little powdered sugar. These were very tasty pancakes. The oatmeal added some crunch and texture to the pancake. Add the fruit on top and it's almost like a dessert, who can complain about that?
Serving size 18 pancakes
Adapted from Smitten Kitchen
1 3/4 cup flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons unsalted butter, melted
1 1/4 cups whole milk
1 cup cooked oatmeal
1 tablespoon honey
2 large eggs
Cook the oatmeal on the stove.
Whisk the dry ingredients together: flour, sugar, baking powder, and salt, together in a bowl.
In a separate bowl whisk together the butter, milk, cooked oatmeal, honey and eggs.
Gently fold the wet ingredients into the dry ingredients.
Butter a medium pan and heat over medium-low heat.
Dollop batter onto the pan and cook until the batter starts to bubble.
Flip and cook on the other side until golden brown.
Serve hot with fruit, powdered sugar and maple syrup.