This past weekend I was here:
Now I am back home and it is freezing in New York.
No, not just freezing. Horrible, hurt your face, make you hate the place you love, freezing.
The good news is in the next few days it might go up to thirty degrees. That’s sarcasm. If it stays so icy through the weekend, you better believe I will be staying in my heated apartment huddled with my hubby. I will definitely be making these delicious pancakes. They are a healthy, guiltless version of this stack. Instead of white flour, I used oatmeal and whole wheat flour (I bought a mini-bag since I don’t cook with whole wheat flour often. Instead of buttermilk, I used fat-free milk. And instead of chocolate chips, I used blueberries. Guess what? It was just as good! Ok maybe the chocolate chips win, but still… this is a great pancake you won’t feel bad about.
- ¾ cup quick-cooking oats
- 1½ cups reduced fat milk (I used Lactaid)
- ¾ cup whole-wheat flour
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 tablespoon packed brown sugar
- Soak oats in ¾ cup milk 10 minutes.
- Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Stir egg, butter, brown sugar, remaining ¾ cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined. If batter is too thin, add flour.
- Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour ¼ cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Drop blueberries into pancakes. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)