Blueberry oatmeal pancakes
While I try to figure out the newsletter problem being experienced by some Yahoo! users (I may have to get a third party program for the newsletter), let me introduce a new category in my recipes blog — breakfast. I’m not going to cook different brands of pancake mixes. Nooo… it’s something else. We’re re-learning to appreciate breakfast in the house and since pancakes are a favorite, the first experiment was with pancakes.
This blueberry oatmeal pancakes recipe was inspired by something from the recipe leaflet of the very first blender I bought… ooohh, maybe about 18 years ago. That batter in that recipe was made with a simple mixture of flour and oatmeal. But with the availability of flavored oatmeal these days, I decided that mixing them with flour to make pancake batter would be more interesting.
This is a no-frills recipe but the result is really good. For people like me who get tired of oatmeal-with-hot-water-and-milk so easily, this is a great alternative to enjoy oatmeal. And for those who want a new twist to the tired old pancake, know that there are a lot of ways to add variety to pancakes aside from changing the flavor of the syrup.
Adding fruits to pancake batter is nothing new. You can try using plain oatmeal and diced fresh fruits instead of flavored oatmeal. But fruits that contain a lot of water (mangoes, for instance) make pancakes soggy. Dehydrated fruits work better. For me, at least. During cooking, they absorb the milk in the batter and they grow plump and juicy.
Now, the recipe. I did bother to remember the measurements so the following are accurate. :wink:
This recipe yields 7 pancakes (4-inches in diameter).
3/4 c. of flour
1 tsp. of baking powder
1/4 tsp. of salt
4 tsps. of sugar
1 c. of milk (reduce to 3/4 c. for thicker pancakes)
3 tbsps. of melted butter
1 packet (45 g.) of blueberry-flavored oatmeal
Cooking the pancakes :
Empty the contents of the packet of oatmeal into the blender jar. Pulse 10 times. Transfer to a large bowl. Sift the flour, baking powder and salt over the oatmeal.
In a large mixing bowl, beat the egg. Pour in the milk and melted butter and mix until blended. Add the flour-oatmeal mixture and mix just until blended.
Pour about 3/4 cup of the pancake batter into a non-stick frying pan and cook until bubbles form on the surface (about which time the underside should be lightly browned). Flip over with a spatula to brown the topside.
Repeat until all the batter has been cooked.
Serve the pancakes hot. A dollop of honey (ditch the pancake syrup) makes them even more appetizing.