Welcome to my new blog site! Check out my “about” page to find out why I named my blog the way I did and a little bit about who I am.
Today’s post is strictly business. Serious pancake business. Quite possibly the best pancakes I’ve ever had and I feel like I can say that because the recipe came from my mom, so it’s not bragging.
We have pancakes to commemorate special days. Special days include but are not limited to: Friday mornings (Troy’s day off), Saturday mornings (if we haven’t had them Friday already and if Troy is home), occasional Sunday nights, and any other day that seems celebratory. Ellie calls them “pancakers” and will usually eat at least one if not two. I have a few rules for you if you do make these pancakes. (only in order that you may have the best experience possible with my Mother’s pancakes)
1.) Please put real butter on these pancakes. Don’t substitute margarine for the real thing. Just don’t do it.
2.) Please use real maple syrup. I’m just sayin. It’s real. It’s from trees. Don’t substitute with the fake kind.
With out further ado, I give you:
Oatmeal Pancakes (pancakers)
1 Cup Oats
1 Cup Whole wheat flour
1 tsp Baking soda
1/2 tsp Baking powder
1/4 tsp Salt
1 Tbsp Brown sugar
2 Cups Buttermilk (can substitute 1 C. sour cream, 1 C. milk)
1/4 Cup Butter (melted)
Mix as you would any pancake recipe. (so many of my Mom’s recipe’s say that “mix as you would any _____ recipe” and I’m sure most people know what that means. I’m still working it out. I just mix the ingredients in the order listed unless other wise notated. Shocking, I’m sure to some.)
I have started cooking my pancakes in coconut oil and I love the light flavor it gives them
I hope you enjoy! Let me know how yours turn out.