When raw-in-the-middle pancakes just aren’t enough: Oatmeal Pancakes and other breakfast ideas
Growing up my mother was not the very best of cooks but she certainly tried. The only real meal that was consistently an epic failure was breakfast. There is a very good reason I eat Healthy Choice Glazed Chicken each day for breakfast-it is called PTSD. Her two go-to items were French toast made with think, real French bread. Only downside was that she cooked them on high after having left the bread to soak in the egg/milk mixture and the middle was raw. Every time. Gummy. Raw. Lucky for us than we didn’t get salmonella every weekend. This would be paired with either melon (honeydew or cantaloupe) or apple/orange slices. Yum. The other option would be pancakes. These had a very similar texture to a marshmallow thrust into the fire for s’mores-burnt to a crisp on the outside and gooey on the inside. That might be great for s’mores but not so great for a pancake.
When I have company, I do have to turn to alternatives to Healthy Choice Glazed Chicken (I do ask myself why). Waffles have been my go-to. I can watch the little light on the iron and it insures that the waffles are cooked all the way through. This does, of course, get boring regardless of how many bananas or pecans I throw into the mix. One alternative? Switch the syrup to date syrup. I suspect that anyone reading this has not given it a try, but date syrup is amazing. Sweet (very sweet) but it has a completely different flavor Oaof dates (shocking).
My other option came from my good friend Liza. She has an oatmeal pancake recipe that not only can be made the night before but MUST be made the night before in order to let the oatmeal soak. Tip-use Red Mill Steal Cut Oats. You can use any oatmeal but you can also use the best. Red Mill is great oatmeal just as oatmeal but excellent as a buttermilk pancake. The only trick to these pancakes is that you have to cook them on a low heat in order to get them cooked through (mom might have benefited from that tip). Pair them with date syrup and you have a real winner.
Oatmeal Pancakes
Ingredients:
1 ½ cut steel cut oats
2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla
3 tablespoon canola oil
2 tablespoon brown sugar
¼ teaspoon nutmeg
½ teaspoon baking soda
½ cup flour
Preperation:
Soak the oats in the buttermilk overnight. The next morning add the rest of the ingredients. Pour ¼ c batter onto the griddle. The pancakes need to cook slowly and be turned only once.
