April 12, 2006
THEN SLATHER WITH BUTTER AND NH MAPLE SYRUP:
Oatmeal Pancakes (News OK)
Makes 18 pancakesPosted by Orrin Judd at April 12, 2006 6:27 PM1 cup quick-cooking (not instant) rolled oats
2½ cups fat-free milk
½ cup whole-wheat flour
½ cup unbleached all-purpose flour
¼ cup toasted wheat germ
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon, nutmeg or cloves, as desired
3 egg whites, lightly beaten
1 teaspoon vanilla or almond extract, as desired
Cooking spray
In a medium-size bowl, blend together the oats and milk and let stand for 10 minutes.
In a large bowl, combine whole-wheat flour, unbleached flour, wheat germ, sugar, baking powder, salt and spice. Mix well.
Add egg whites and extract to oat mixture and stir together. Add to the flour mixture and stir until moistened but with small lumps remaining. Don't overmix. Let stand in the refrigerator for 30 minutes.
Preheat a nonstick frying pan or griddle coated with cooking spray over medium heat. Working in batches, pour ¼ cup batter for each pancake onto hot pan. Cook 3-4 minutes or until top starts to bubble and bottom is browned. Turn and cook 1-2 minutes longer or until golden brown.
Mmmm!
Posted by: Genecis at April 12, 2006 6:41 PMMr. Judd, any sign of Leftism yet. It's the first time I've used the amazon gift service. Did I get it right?
Posted by: Robert Mitchell Jr. at April 12, 2006 6:47 PMMmmmmmmmmmmm.
Posted by: erp at April 12, 2006 7:05 PMI just bought some Aunt Jemima pancake syrup. I'll be over in the morning.
Posted by: AllenS at April 12, 2006 7:35 PMI've not received it, but you should be able to track it at Amazon.
Posted by: oj at April 12, 2006 7:38 PMFor a quicker version, start with B!squick, toss in a little oats, germ, whole wheat flour and cinnamon and VIOLA! - The only trick is to do it often enough that you can just dump the milk in and tell when it's about the right consistency. The kids slurp 'em up, and you didn't even need to follow a recipe.
Posted by: flanman at April 12, 2006 7:57 PMWhat heresy! It has to be VERMONT maple syrup!
Posted by: Dorothy Judd at April 12, 2006 8:18 PMSounds pretty good, even for us Type II folks. Except for the syrup. Anyone know a good sugar free syrup? Lots of good candies out there.
Posted by: jdkelly at April 12, 2006 8:27 PMThank-you, Mrs. Judd. I won't even try to argue Quebec vs. Vermont maple syrup. As long as it is maple, we should stand united to keep the savages at bay.
Posted by: Peter B at April 12, 2006 8:36 PMoj,
Why flavorless non-fat milk?
Mike
So you can use more butter.
Posted by: oj at April 12, 2006 10:44 PMThese postings lose me. Why would I trouble myself with this when Bisquick only requires a couple eggs and some milk and it's ready and delicious? Anything more complicated and I'm happy to let some restaurant prepare it for me. Cooking is a chore, not a hobby in my book.
Posted by: RC at April 13, 2006 2:37 AMOne of my godson's Arthur books has them marveling over receiving a gift of real maple syrup "from Ohio!" The family and I still chuckle over that one. Mmm-mm, love that rust-belt maple syrup.
Posted by: Bryan at April 13, 2006 6:44 AMFlavorless? Skimmed milk is delicious.
Posted by: erp at April 13, 2006 11:12 AMspent my honeymoon in vancouver, and ordered pancakes one morning, assuming that maple sugar would be part of the deal. not only was it not standard fare, it wasn't available at all.
aunt jemima's syrup is the suck.
Posted by: toe at April 13, 2006 3:26 PMtoe:
That's a little like vacationing in Oklahoma and being surprised to find how hard it is to find fresh lobster rolls.
Posted by: Peter B at April 14, 2006 5:13 AMnow you tell me :)