Friday, September 3, 2010

Oatmeal Pecan Pancakes


Now, the first time I had oatmeal pancakes was in Aspen, Colorado. We were there for a weekend retreat two years ago and had breakfast at this fun little cafe downtown. By the way, Aspen is an adorable town nestled high up in the Rocky Mountains. My favorite part was how easy it was to walk everywhere you wanted to go. Cars are totally optional...once you get there after driving up the mountain switchbacks for 45 minutes. After you panic with each twist and turn. After you squeeze your eyes shut and tell your husband 17 times that you love him because you're convinced that, at any moment, the car will swerve off the road and plummet down the side of the mountain because your husband is driving much too fast. Like 20 mph fast.

Have I ever mentioned that I have a fear of falling? Not heights. Heights don't bother me if I have a good half-wall barrier between them and me. But get me three steps up on a ladder, or on a pier, or looking out a large glass window in a building, and I start to panic, sweat and have a hard time breathing normally. 

Anyhow, I'll stop rambling.  

Pancakes. Let's get back to those.



Pour oatmeal into your food processor.


Pulse it until it looks like so. Kind of powdery but still retaining some of that oatmeal texture.


Combine the oats, flour, brown sugar, salt, baking powder and cinnamon together.



Whisk two eggs together. My mother-in-law's chickens produce the best eggs. Seriously, it's hard to use store-bought eggs whenever I run out of the ones she brings me. :sigh: I'm in that situation at the moment.


Anyhow, add your wet ingredients to the dry. More specifically, eggs, melted butter and milk.


Enlist the help of your cute little girl who constantly insists, "I'm your sous chef, Mommy!" Even though she doesn't know what "sous chef" really means, she does know that it means she gets to stir everything we make while singing, "Yummy yummy recipe! Yummy yummy recipe!"


Now pulse some pecan halves until they are nicely broken down. Or you could simply buy pecan pieces. Whatever.




Pour them into your batter. Gently fold them in.


Pour the batter into a hot and greased skillet. Cook over medium-low heat. When the pancake starts to get air bubbles, that's the time you want to flip it.


I make big pancakes. It makes me feel like a restaurant chef. Oh, the recipe will totally make more than four (large) pancakes. That's simply all I had left at that point. :)


Serve 'em up with some homemade blueberry syrup and you'll be in heaven for the next 10 minutes. I'll share the syrup recipe with y'all on Monday. Or is that too long to wait? My apologies.

Oatmeal Pecan Pancakes (printable recipe)
Serves 4

1 1/2 c. ground oatmeal
1/2 c. flour
2 tbsp. brown sugar
1 tsp. salt
2 tsp. baking powder
1/2 tsp. cinnamon
2 eggs
3 tbsp. melted butter, cooled slightly
1/2 c. milk
1/2 c. pecan pieces

In a large bowl, combine oatmeal, flour, brown sugar, salt, baking powder and cinnamon. In a separate bowl, combine eggs, melted butter (make sure it's cooled a bit!) and milk. Stir quickly to combine. Gently fold in pecan pieces.

Pour batter into a hot and greased skillet. Cook over medium-low heat until each pancake gets bubbles in the center, flip and cook for another 2-3 minutes or until cooked through.

Serve pancakes with your favorite syrup and enjoy!

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