Skip to main content

Light and Tender Wheat-Oatmeal Pancakes

My friend, Angela, introduced me to these pancakes.  I've made them quite a few times in the past few weeks. Here are a few reasons why I love them:
  • They are delicious!  They really are light and tender like the name says.
  • They are so easy to make!  Just mix up the full recipe of pancake mix, stick it in the freezer and then you only have to add two ingredients to them  when you're ready to make them.    
  • They have buttermilk in them.  I love buttermilk!  

The recipe is from King Arthur flour.  I haven't used as much wheat flour in them as the recipe says.  I wanted to make sure that my family liked the oats in them before I added more wheat.

Also, this recipe calls for 3/4 c. oil.  The recipe that Angela told me about uses 1 c., so that's what I've been using.  Maybe someday I'll increase the wheat and decrease the flour, but I think they're still relatively healthy the way I've been making them.

Pancake Mix:
3 1/2 c. oats (both old-fashioned and quick will work)
4 c. whole wheat flour
1 c. white flour
3 T. sugar
3 T. baking powder
1 T. salt
1 T. baking soda
3/4 c. oil (or more if needed)

In a food processor, grind oats until fine.  Combine the oats, flours, sugar, baking powder, salt, and baking soda in a large bowl, preferably in an electric mixer.  Mix on low speed and slowly drizzle the oil into the bowl while the mixer is running.  (Or you can do this in your food processor.)   

If you used less oil (3/4 c.) do the clump test -- squeeze the mix together and if it clumps together then it has enough oil.  If it doesn't clump, then add 1 T. at a time until it does.  When I've used 1 c. oil it's been perfect.

Store in the freezer.

Light and Tender Wheat-Oat Pancakes:
1 egg
1 c. buttermilk (or 1/2 c. milk and 1/2 c. yogurt)
1 c. pancake mix

Whisk together egg, buttermilk (or milk and yogurt) and pancake mix.  The batter may seem runny, but it will thicken as it sits.  Cook as usual on a griddle.

Makes about 10 medium sized pancakes (3 1/2").  

Popular posts from this blog

One Hour Rolls

These rolls are amazing!  I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me.  The rolls are light, fluffy, easy to make and they only take one hour!  And delicious too!   I've made these rolls more times than I can count, so I've perfected the art of making them.  Here are some step-by-step instructions with pictures for you. Here's what you'll need.  I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers.  You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast.  Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this.  Time to add the salt and beaten egg. Then mix in the flour.  (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable.  It will be a little sticky, b

Havreflarn (Swedish Oat Crisp Cookies)

We had some teenagers over for a Swedish themed dinner last night.  They were participating in a "missionary for a day" activity.  They were paired up into companionships, like the official missionaries for our church and were assigned to a family for dinner.  They ate with us and then taught us a lesson about Heavenly Father's plan for us.   My husband served a mission in Sweden.  He lived there for two years and loved it.  Swedish meatballs are a staple at our house.  (They're super easy to make and my pickiest eater's favorite!).  When we visit IKEA we usually stock up on the cream gravy packets and jars of Lingonberries.  We were out of lingonberry, but after a few phone calls, I found some at one of our local grocery stores. We ate meatballs, gravy, lingonberry, mashed potatoes (I ran out of time, other wise I would have steamed little red potatoes from our garden) and green beans (though my husband doesn't remember eating them in Sweden

The Best French Bread I've Ever Made

This is the best french bread I've ever made.  I got this recipe from my friend, Nikki, who gave us some of this bread as a thank you for my hubby helping them move a piano.  I remember it being delicious and we gobbled it up fast.  I was intimidated for some reason by the recipe and waited a few years before I made it. We needed some bread for to make some turkey, provolone, avocado sandwiches, so I made some of this bread and it was perfect!  We sliced one loaf like they do at Subway.  Then later I made normal shaped sandwiches with the rest of the bread.  Delicious... light and fluffy and yummy! Update 2/22/12: This is still my favorite bread after making it for a year! It turns out perfect every time and it's gone in a flash! printable recipe French Bread recipe from my friend, Nikki Yield: 2 loaves   Ingredients 2 c. warm water 1 pkg (or 1 heaping Tbsp.) yeast 1/4 c. granulated sugar 1 T. olive oil