Pancakes are good any time of day (in my opinion) and tonight I had them for dinner. I was hoping to make Oatmeal Buttermilk Pancakes but realized I’m completely out of rolled oats. Instead I used oat bran which gave the pancakes a slightly grainier texture than usual.
ingredients.
- 1 c. flour
- 1 c. oat bran
- 2 T. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. buttermilk
- 1 c. milk
- 1/4 c. canola oil
- 2 eggs
directions.
- Beat milks and eggs in a large bowl using a wire whisk. Add dry ingredients and oil and mix until incorporated. Batter will be pretty thick.
- Melt a spoonful of vegetable oil in a preheated skillet or pancake griddle; pour batter by 1/4 cupfuls for each pancake. Grill until browned on one side and bubbling. Flip and grill until the other side is browned. Serve with butter and syrup.
For a ‘healthier’ version of Buttermilk Pancakes, this recipe is right on target. Aside from the slightly grainy texture, picky eaters probably wouldn’t be able to identify an oat bran flavor. I could eat these for dinner every night!
Recipe rating:
Food Snob 