Pancakes on the Go
Is your family tired of the same old breakfast pancakes? If so, try this recipe! Brown sugar wakes up your taste buds while oats add stick-to-your-ribs texture to carry you through lunchtime. These pancakes are so nicely sweet they don't need syrup...and they're a fun way to get kids to eat oats.
—Karen Ann Bland
Gove, Kansas
SERVINGS
|
4-5
|
CATEGORY
|
Breakfast/Brunch
|
METHOD
|
Other stovetop
|
PREP |
10 min. |
COOK
|
30 min.
|
TOTAL
|
40 min.
|
INGREDIENTS
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup plus 2 tablespoons quick-cooking oats
- 1/3 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1-1/3 cups buttermilk
- 2 tablespoons vegetable oil
DIRECTIONS
In a mixing bowl, combine the first six ingredients. In another bowl, beat eggs, buttermilk and oil; stir into dry ingredients and mix well. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Yield: about 9 pancakes.