When I was a schoolteacher, these hearty pancakes--topped with my favorite syrup and fresh fruit--were the perfect energy booster for my hectic days. I still love their nutty flavor.
- 1-1/2 cups quick-cooking oats
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/2 cups milk
- 2 eggs, lightly beaten
- 2 tablespoons butter or margarine, melted
- 1/2 cup chopped pecans
- In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 14-16 pancakes.
Originally published as Pecan-Oatmeal Pancakes in Cookin' Up Country Breakfasts Cookbook 1994, p42
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Reviewed Sep. 10, 2015
"These are my 'go to' pancakes for serving at our B&B. Adding fresh blueberries makes them even better!"
Reviewed Aug. 1, 2012
Reviewed Jan. 8, 2012
"If they weren't on the healthy side, these would not be worth eating. My family did not like these. I will not make these again."