Holy crap, it’s a blizzard!
I stepped outside and the snow is blowing sideways and the visibility is probably oh, 100 feet. I took this picture of my deck before the wind kicked in. We have satellite TV and the only channel we are able to get is Syfy, and the ONE thing that bores me more than no TV is Science Fiction. Okay, that’s not completely true, Country Music TV would probably do me in. Sorry country lovers. Not my thing.
Food on the other hand is totally my thing.
These pancakes were gone in less than 5 minutes. Hubby and I split them. We were so hungry that we didn’t even put them on separate plates. He grabbed the silverware, I grabbed the serving platter filled with pancakes, we crowded at the dining room table and just stuffed our windblown faces.
We managed to squeak in a conversation while we were shoveling in the sweet, fluffy discs of oatmeal and vanilla. We debated whether or not it actually tasted like an oatmeal cookie. Honestly, they tasted like regular pancakes to me… the nutmeg and cinnamon were awesome, but I just couldn’t find the oatmeal taste. Jay told me that they tasted exactly like oatmeal cookies. Don’t get me wrong, these were VERY good, and I could understand the “cookie” in the title as they were a little sweeter and had a freshness about them that reminded me of a bakery but the oatmeal flavor and texture was lost on me. I couldn’t find it. Of course I did omit the raisins from the recipe because nuts and raisins are a deal breaker for me as far as baking is concerned. Most of you know this about me already. I just can’t bear them in my sweets, but I’ll be the first to put carrots in my pancakes. I know, I’m weird.
Maybe they should be called Sugar Cookie Pancakes. They weren’t overkill on the sweetness, but it was like eating a very fluffy cookie. Yum! Perhaps you’ll find the oatmeal in there like Jay did. Or not. Quite frankly it doesn’t really matter because they were perfect for being snowed in. Side note: I think these would be faboo with bananas on top, too.
Oatmeal Cookie Pancakes
Source: Joy the Baker
1 1/2 cups flour
heaping 1/2 cup old fashioned oats
2 Tbs brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 tsp ground cinnamon
healthy pinch of freshly ground nutmeg
2 cups buttermilk
1 Tbs pure maple syrup
4 Tbs butter, melted and cooled
½ tsp vanilla extract
1/2 cup golden raisins (optional)
oil or cooking spray (for cooking)
In a large bowl beat eggs. Add buttermilk, butter , maple syrup and vanilla and mix well. Add flour, oats, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Fold in raisins and let batter set for a few minutes.
Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough.
Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.