|
Preview: Cinnamon Oatmeal Raisin Pancakesby Dawn T in Rouxbe Videos Pancakes with a twist of oatmeal, cinnamon and raisins. These are fantastic!
|
Step 1: Making the Batter
|
|
Whisk together eggs, brown sugar, vanilla and oil. Add the oatmeal, raisins, and buttermilk. Mix and set aside. In a separate bowl mix together flour, baking soda, nutmeg, baking powder, cinnamon and salt. Mix wet ingredients into the dry. Stir until the dry ingredients are just incorporated, do not over mix. |
Step 2: Cooking the Pancakes
|
|
Turn heat to medium-high and lightly oil your griddle or frying pan. Ladle the batter onto the griddle and let cook for few minutes, before flipping.
Keep in mind these pancakes do take longer to cook than regular pancakes. Serve immediately with warm maple syrup. |
Notes
These pancakes take a little longer to cook than regular pancakes but they are worth the extra minute or two. My nieces love them cold with blackberry jam.
- About
- Membership Options
- News & Press
- Team
- Success Rating
- Rouxbe for Life
- Contact / Give Feedback
- Blog
- Partnership Opportunities:
- Our Engagement Model
- Our Partners
Comments
I get my oatmeal, fiber all at once in a tastey treat that I just put a little flax butter on and took to the office. Everyone wanted to try it!
Thanks
JOY S.
I was just wondering about the servings because the recipe says that it yields 4 servings but I wanted to know how many pancakes do I get from this recipe if I prepare them bout the same size that is showed on the video. Thanks.
I was just wondering about the servings because the recipe says that it yields 4 servings but I wanted to know how many pancakes do I get from this recipe if I prepare them bout the same size that is showed on the video. Thanks.
i will try this, is there a big difference in using whole wheat flour or will it make the texture different?
To answer how many pancakes exactly it makes I will have to make them for breakfast tomorrow...Yippy! I will let you know exactly how many I get.
I have made these pancakes with spelt flour instead of all purpose and they were still delicious. The texture was a bit heavier as it will be if you use whole wheat but they will still be great and even better for you. Bon Appétit!
Okay so it's the middle of the afternoon and I made pancakes!
Is that so wrong?
This time around I used 1 cup of plain yogurt and 1 cup of skim milk (cause that's what I had) and they were great. The yogurt makes them a bit puffier than the buttermilk, which is nice. I also used a hearty stone milled whole wheat flour instead of the all purpose and that was also a nice addition.
I used a 2oz ladle (same size on the video) and they were the perfect size. I was able to get 10 pancakes and everyone I served them to said that 2 pancakes was actually enough. These are quite a bit "heartier" than your average pancake.
A great alternative to the ususal fare. I like to vary dried fruits e.g. blueberries, cranberries and flours.
I made these pancakes twice and everyone loved it. I replaced the flour with whole wheat pastry flour. These are really fantastic pancakes.
We had guests over last night so I made these for breakfast this morning. They were a big hit! I used apple yogurt and plain milk and just added a little less brown sugar......turned out great. I made about 10 pancakes out of the batter and served them with warm maple syrup. For the four of us it was plenty. Great recipe, thanks Dawn!