Monday, February 18, 2008
Just like cookies
--Oatmeal Raisin Pancakes with Cinnamon Sour Cream
Oatmeal Raisin Pancakes with Cinnamon Sour Cream
Best Recipes from American Country Inns and Bed & Breakfasts Copyright 2004
1 cup old-fashioned oats
1 cup all-purpose flour
2 teaspoons baking soda
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ cup packed light brown sugar
1 2/3 cups buttermilk I used soured milk (milk and vinegar)
2 large eggs
4 tablespoons melted unsalted butter
½ teaspoon vanilla
1 cup plump raisins
Cinnamon Sour Cream:
1 cup sour cream
1 tablespoon plus 1 teaspoon brown sugar
1 teaspoon ground cinnamon
½ cup chopped walnuts for garnish I omitted these
In medium bowl, whisk oats, flour, baking powder, soda, cinnamon, and light brown sugar. In another bowl, whisk together buttermilk, eggs, butter, and vanilla and blend thoroughly. Pour liquid ingredients over dry ingredients and mix with whisk until just combined. Don’t worry if batter is lumpy. With rubber spatula, gently fold in raisins. Batter will thicken as it stands. If it becomes too thick, add more buttermilk.
For cinnamon sour cream, combine in small bowl sour cream, brown sugar, and cinnamon and thoroughly mix using rubber spatula. Store covered in refrigerator until ready to serve. Will keep for 5 days in refrigerator.
Heat griddle to 350 degrees and lightly spray with oil. Spoon ¼ cup batter onto griddle for each pancake, allowing space for spreading. When underside of pancake is golden and top speckled with bubbles that pop, flip pancake. Cook until other side is golden brown. Serve immediately, top with a spoonful of cinnamon sour cream and sprinkle with walnuts.
Yields 14 pancakes.
I was in the mood for pancakes and this recipe caught my eye. They tasted just like oatmeal raisin cookies. I wasn't crazy about the sour cream topping although it sounded like it was right up my alley. Then I tried a little bit of maple syrup which was too overpowering. Finally I tried some Country Crock Honey Spread that I had purchased on a whim and that was the winner. Real honey butter would have been the best choice.
I love this cookbook. Someone asked me recently which cookbook was my current favorite and while I'm not really concentrating on any particular cookbook right now, I always enjoy picking this one up, which is strange considering it has no photos.
This is going to be my entry into Sweetnick's ARF/5-A-Day Tuesday. She's been on a break and I'm not sure if she'll be back this week. This is the first time in a long time I've been able to jump in so I hope so. This recipe has oatmeal, raisins and cinnamon which are all nice and healthy, especially cinnamon which is supposed to be good for regulating insulin.
I can't tell you how happy I am that the days are starting to get noticeably longer. It makes such a difference when the sun is actually up when we leave the house in the morning.
Blast From The Past: Cheeseburger Macaroni from March 2006. I keep asking myself what we're going to be eating after this baby comes and that recipe is always the first thing that pops into my mind.
Question of the Day: What did you have for breakfast this morning? This morning I had an egg sandwich and then I brought some leftover pancakes for a mid-morning snack.