Ingredients with Measurements:
-1 cup all-purpose flour
-1 cup quick-cooking oats
-2 tablespoons sugar
-2 teaspoons baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-2 large eggs
-1 1/2 cups buttermilk
-2 tablespoons vegetable oil
-1 teaspoon vanilla extract
Special Equipment Needed:
-Large bowl
-Whisk
-Griddle or large skillet
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat a griddle or large skillet over medium heat. Grease the surface with butter or cooking spray.
5. Pour 1/4 cup of batter onto the griddle or skillet and spread into a circle.
6. Cook for 2-3 minutes, or until the edges are golden brown and the center is bubbly.
7. Flip the pancake and cook for an additional 2-3 minutes, or until the other side is golden brown.
8. Repeat with the remaining batter.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: Makes 8 pancakes
Nutritional Information:
Calories: 170
Fat: 6g
Carbohydrates: 23g
Protein: 5g
Substitutions for Ingredients:
-All-purpose flour: Whole wheat flour, almond flour, or oat flour
-Buttermilk: Plain yogurt or milk with 1 tablespoon of lemon juice or vinegar
-Vegetable oil: Canola oil, melted butter, or coconut oil
Variations:
-Add 1/2 cup of chopped nuts or dried fruit for a crunchy texture
-Substitute the buttermilk with almond milk or coconut milk for a dairy-free version
-Add 1/4 teaspoon of ground cinnamon or nutmeg for a spiced flavor
Tips and Tricks:
-Make sure not to overmix the batter, as this will result in tough pancakes
-Let the batter sit for 10 minutes before cooking to allow the oats to soften
-Cook the pancakes on medium heat to ensure they are cooked through
Storage Instructions:
-Store the cooked pancakes in an airtight container in the refrigerator for up to 5 days.
-Reheat in the microwave or on the stovetop.
Reheating Instructions:
-Reheat in the microwave for 30 seconds or on the stovetop over medium heat for 2-3 minutes.
Presentation Ideas:
-Serve the pancakes with fresh fruit, syrup, and a dollop of whipped cream.
-Top with a sprinkle of powdered sugar for a sweet presentation.
Garnishes:
-Fresh fruit
-Maple syrup
-Whipped cream
-Powdered sugar
Pairings:
-Bacon
-Sausage
-Scrambled eggs
Suggested Side Dishes:
-Fruit salad
-Hash browns
-Yogurt
Troubleshooting Advice:
-If the pancakes are too thick, add a little more buttermilk to the batter.
-If the pancakes are too thin, add a little more flour to the batter.
Food Safety Advice:
-Keep cooked pancakes refrigerated and consume within 5 days.
-Discard any pancakes that have been left out at room temperature for more than 2 hours.
Food History:
Oatmeal pancakes have been around since the 19th century and were a popular breakfast dish in the United States.
Flavor Profiles:
Oatmeal pancakes have a nutty, oaty flavor with a hint of sweetness from the sugar.
Serving Suggestions:
-Serve with fresh fruit and a drizzle of maple syrup.
-Top with a dollop of whipped cream and a sprinkle of powdered sugar.
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