Tuesday, February 9, 2010

Oatmeal Pancakes

Morning dew, sleepy eyed kids, the sounds of loons across the lake, waves splashing against the shore, and sizzling bacon all come to mind when I make oatmeal pancakes.  This is our family's go-to recipe for our "big breakfasts" that we prepare during summer vacations at Long Lake.  To PROPERLY make oatmeal pancakes, you MUST use the bacon grease (instead of the oil that is called for) from the pound of bacon you make before you fry up the pancakes.  You also MUST make them on a propane powered camp cookstove while swatting at mosquitos and chasing kids away from the campfire ring.  I guess you could make the recipe as it's written, in your nice, clean, mosquito-free kitchen, but what fun would that be?!?!

Oatmeal Pancakes

2 c. milk
1 1/2 c. oatmeal
1 c. flour
1 T. baking powder
2 eggs
2 T. sugar
1 t. salt
1/3 c. oil (or lots of bacon grease!)

Combine the milk and oatmeal in a bowl and let it rest and soak together while you put in the other ingredients.  Dump the rest of the ingredients into the oatmeal/milk bowl.  Stir with a wire wisk until combined.  If you are going to use the bacon grease, just leave out the oil and wait until the bacon is done cooking, then put into the waiting bowl of pancake batter.  Cook on a lightly oiled griddle on medium heat.  Give them plenty of time to cook through, or else you will end up with gooey centered pancakes. This recipe makes about 12-3" pancakes.

**If you want to use whole wheat flour instead of white flour, go ahead.  They will keep the kids filled up just a little longer!  Usually when I substitute whole wheat for white, I add 1 T. gluten to the mix.  This is certainly not necessary, but will help keep the pancakes more "stretchy" instead of crumbly.

1 comment:

  1. Julie, I usually make these with the whole wheat flour and substitute applesauce for the oil and they are yummy! Thanks for sharing this recipe. I know my version goes against your vision, but...

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