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[Total: 1 Average: 5/5]
Put some goodness into your pancakes this weekend. Your morning crew will flip over them!
- 1 Cup Unbleached Flour
- 1/2 Cup Quick Cooking Oats
- 1 Tablespoon Sugar
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Ground Nutmeg
- 1/8 Teaspoon Kosher Salt
- 1 Tablespoon Vanilla Extract
- 1 Cup Buttermilk
- 3 Tablespoons Melted Butter
- 1 Large Egg
- In a large-size bowl combine flour, oats, sugar, baking powder, baking soda, ground nutmeg, and kosher salt. Stir with a whisk.
- In a medium-size bowl combine buttermilk, butter, vanilla, and egg.
- Add buttermilk mixture to flour mixture. Stir just until moist.
- Heat nonstick griddle over a medium heat. Coat pan with cooking spry or olive oil. Spoon about 3 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles. Cook until bottoms are lightly browned.
- Serve with fresh fruit and maple syrup.
- Makes 4 to 6 pancakes.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen
