Oatmeal pancakes!

This is my standard pancake recipe. Two things: one, I measure almost everything by weight, not volume. Two, the original recipe calls for buttermilk, but I never buy buttermilk and always buy yogurt, so that’s what I use!

Oatmeal Pancakes
adapted from Marion Cunningham
serves 2

1/3 cup milk
2/3 cup plain yogurt
1/3 cup rolled oats
1 small/medium egg, beaten
1 tablespoons brown sugar
.75 oz. all-purpose flour
.75 oz. whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 tablespoons butter

Heat up the milk and add to the oats (I heat it in the microwave in a Pyrex cup and add the oats right to it). Let sit for 15 minutes or until the oats soak up most of the milk.

Add oats/milk to the yogurt, and add the egg. Add everything else except the butter and stir until combined.

Heat a skillet, then add the butter. Once it melts, pour the butter into the batter and stir (leaving a lightly greased skillet). Cook your pancakes and eat with something delicious (or three delicious things–strawberries, maple syrup and whipped cream).

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