Lazy Sunday mornings are meant for pancakes, and this recipe is a cinch, even if you’ve just rolled out of bed. One bowl, one measuring cup and a few pantry staples – easy as that. The batter includes oats, brown sugar and raisins, helping to mimic the flavor of oatmeal cookies in each bite. I usually add a few chocolate chips too, and prefer them that way, but if you’re not in the chocolate for breakfast camp, just skip them. Shane doesn’t eat these, so if I’m making them for myself, I halve the recipe and stick the leftovers in the freezer for a quick and easy breakfast another day.
By Tracey
Oatmeal Cookie Pancakes
from Joy the Baker
Ingredients:
- 2 large eggs
- 2 cups buttermilk
- 1 tablespoon pure maple syrup
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- heaping 1/2 cup old fashioned oats
- 2 tablespoons packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- pinch freshly ground nutmeg
- 1/2 cup raisins
- chocolate chips (optional)
- oil or cooking spray (for cooking)
Directions:
(If you aren’t going to serve the pancakes until you’ve cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.)
Add the eggs to a medium bowl and whisk to break them up. Combine the buttermilk, maple syrup, melted butter and vanilla in a measuring cup then pour them into the eggs and whisk to incorporate. Add the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg to the bowl and stir just until barely combined (the batter may still be lumpy, that’s fine). Fold in the raisins with a rubber spatula then set the batter aside to rest for about 5 minutes.
Add about l teaspoon of oil to a large skillet (or spray with cooking spray) set over medium-low heat. When the pan is warm, ladle about 2 tablespoons of batter into the pan for each pancake. Spread gently into a circle (if you are using the chocolate chips, sprinkle a few over the surface of the pancake now). Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook on the second side until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat until you’ve used all the batter.
Makes about 20 pancakes.
