Tuesday, July 18, 2006

Oatmeal Cookie Pancakes

Wow! A Rachael Ray recipe that isn't disappointing! I am shocked.

We decided to have some pancakes, and these sounded appetizing. I suck at making pancakes in a pan - I need a griddle! - but these still turned out pretty good. They were very yummy. Simple to make, and they did taste like an oatmeal cookie. Awesome. I would make these again.

Oh, my changes! Reduced the butter to 1 Tbsp, used nonstick cooking spray on the pan instead of more butter, used reduced-fat sour cream and used 1% milk.

Oatmeal Cookie Pancakes
From 30 Minute Meals

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

Here’s a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

Yield: 4 servings

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