Thursday, March 17, 2011

Buttermilk Oat Pancakes & Buttermilk Syrup

These are our most favorite pancakes. I serve breakfast for dinner at least every other week around here and sometimes I even serve breakfast for breakfast. I know I am kind of a lazy mom and do cereal most mornings in order to get kids off to school and such. But sometimes I will make a double batch of these one morning and put them in the fridge and my kids have pancakes everyday (score!).

Two of my biggest issues with pancakes and well most breakfast food is 1 there are not enough good whole grains and 2 sugar. I don't like to start my kids and myself off with a big heaping amount of sugar. So this recipe certainly solves problem number one. It uses oats and wheat flour and very little oil and buttermilk as actually pretty good for you. It doesn't solve problem number 2 with the sugar intake. Every kid/adult loves syrup, right? Well we started about 4 years ago serving yogurt on our pancakes. Some do call us weird (uhum...Liz), but it makes me feel a little better about what is going in their mouths (let's get this straight, I am not perfect, we still have honey nut cheerios and frosted mini wheat's on the off days). I am not such a horrible mom that my kids never experience syrup on pancakes, they can have syrup on their last one if they want and lucky me sometimes they don't.

I found this recipe in our a church cookbook that was made last year on using oats.

Buttermilk Oat Pancakes

1 c rolled oats
1 c buttermilk
1 c wheat flour *see note at bottom
2 Tablespoons sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c water
1 egg, lightly beaten
2 Tablespoons maple syrup
2 Tablespoons oil

Combine oats and buttermilk, let stand 15 min. Add flour, sugar, baking
powder, baking soda, and salt to oat buttermilk mixture. Mix together the water, egg, maple syrup, and oil. Add wet ingredients to flour/Oat mixture. Stir until blended. You can add more milk or water for consistency Pour on hot
griddle. (I use a 1/3 c batter to pour on griddle).

I 1 1/2 x or 2x this recipe for a family of 2 adults and 3 kids.

*note - with the flour, if I have wheat flour that has been ground from white wheat kernels I do the whole amount with wheat flour. If I only have wheat flour ground from red kernels I add either half or 3/4 wheat flour and half or 1/4 white flour. The taste and texture are just a little more doable for kids this way.

And after my spiel about sugary syrup if you are looking for an amazing syrup for your pancakes try this. Liz sent me the recipe and here is what she said about it.

Here's one more reason to buy buttermilk! I've been out of regular syrup and so I whipped this up this morning and I don't know if Mike will go back to Mrs. Butterworth!

Buttermilk Syrup
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

1 comment:

cindy said...

Both recipes look great. I do love buttermilk syrup, especially with coconut extract added, yummy. I am going to post a pancake recipe on my blog later this week that has 6 different grains. It is delish, I think you will like it.