Pancakes. If anyone tells you that they don’t like pancakes, they’re a raging liar and unfit for your company, because everybody loves pancakes. The only trouble with pancakes is the preparation required to effectively produce them at home. Everyone assumes that the process is such a pain. Sure, you can go to IHOP for that international flair, but on your next visit, take a good look at that sticky quartet of presented syrups and tell me that’s anything close to sanitary. Nothing against the Rooty Tooty Fresh and Fruity (and how can anyone not love the tastiness of that signature Harvest Grain ‘N Nut?), but sometimes you need to cultivate that perfect breakfast at home. You remember home, right? That place with the cats that curl up on the couch and help you watch television, where you don’t need to wear shoes and you can drink coffee out of your own mug.
In that spirit (and inspired by Nikki’s foodly post), I present the secret recipe of our Saturday and Sunday morning meals.
Incredibly Easy, Mighty Tasty and Still Somewhat Healthy Pancakes
3/4 Cup McCann’s Quick Cooking Irish Oatmeal
1/2 Cup Fat-free Plain Yogurt
1/2 Cup Lowfat Milk
1 Tsp Honey
2 Tablespoons Self-Rising White Flour
2 Tablespoons Whole Wheat Flour
1/4 Tsp Baking Soda
1/4 Tsp Salt
1 Egg (Beaten)
1/4 Cup Chopped Walnuts
Cooking Spray, if needed.In a largish glass bowl, combine oatmeal, yogurt, milk and honey. Stir in the flours, the baking soda and the salt. Add the beaten egg and whisk. Add the walnuts and whisk some more. Will be quite thick.
Preheat the oven to 200°F. Measure out a sheet of aluminum foil the length of your cookie sheet, fold it over widthwise and lay it on said cookie sheet. Place the cookie sheet in the oven. This will be important later.
Heat (and coat with non-stick spray, if needed) a pan of your choosing over medium/medium-high heat. Over 12″ wide is preferred. When hot, use a 1/4 cup measure to dip out enough mix for each pancake. If you go in a triangular pattern, you ought to get three cakes at a time. The first batch will need about 3 minutes for one side, a minute and a half for the other. Subsequent batches will need much less time, so watch for bubbling on the side as fair warning for a needed turn.
You’ll be pulling them from the pan in sets of three. As you remove them, open the oven, lift a fold of the foil and set the cakes inside, overlapping just barely. Fold down the foil and close the oven. This will keep the cakes warm. Repeat until you’ve made all the cakes you need.
Remove from pan, butter if desired, syrup if you want and enjoy. Makes about 10 cakes.
Now, go make some cakes!
