I made pancakes this morning, based on an Oatmeal Buttermilk Blueberry Pancakes recipe Ellie suggested from the NYTimes. It uses yogurt instead of buttermilk, since that’s what we had around. At some point I should resolve this with my Dad’s pancakes recipe.
- ½ cup rolled oats
- 1 cup regular milk
- 1 cup plain yogurt
- 1 cup whole wheat flour
- ½ cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons peanut oil
- 1 cup fruit and walnuts (I used a pear, next time I’ll chop it into larger chunks)
Combine the milk, yogurt, and rolled oats in a bowl, and set aside.
Combine the flours, baking powder, baking soda, sugar and salt in another bowl.
In a third larger bowl, whisk the eggs. Then whisk in the vanilla extract and the oil.
Mix everything into the larger bowl and quickly whisk together. Do not overbeat; a few lumps are okay.
We ate them with butter, maple syrup, whipped cream, and some homemade cranberry sauce leftover from Thanksgiving.