Columbus Day, 2007. Today, I woke up with the memories of my weekend - Molli's day-long video shoot, Dougie's revelations, visiting with relatives, including long-lost cousins, perfect next-door neighbors, my parents and sister - all remarkable, hard working and creative and I just had to DO SOMETHING. Today is the first day of my blog and I give to you Pumpkin Oat Pancakes, adapted from Jane Brody's Good Food Cookbook, inspired by a beautiful fall morning and day off from work!
Mostly savory, beautifully golden, low fat and delicious, they welcome a host of toppings, including maple (the obvious) or cinnamon syrup, whipped cream, a little pumpkin butter, and a few pecans...
In addition to adding some Vitamin A to your breakfast, pumpkin is recommended to soothe the kind of jittery stomach that interferes with concentration. My version of Pumpkin Oat Pancakes includes a few sunflower seeds for added protein and energy.
Pumpkin Oat Pancakes
"Wet" Ingredients
1/2 Cup Rolled Oats (quick or regular)
1 Cup Buttermilk (or any other kind is fine, soy, skim, etc.)
1 Egg White
1 Whole Egg
1 Tablespoon Oil
1/2 Cup Pumpkin Puree
1/2 Cup Milk (any kind)
Dry Ingredients
1/2 Cup Whole Wheat Flour
1/3 Cup All-Purpose Flour
2 Tablespoons Wheat Germ
1 Tablespoon Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Cinnamon
1. In a large bowl, combine the oats and buttermilk, and let the mixture stand for about 15 minutes or longer to soften.
2. Add the remaining wet ingredients, blending them well.
3. In a small bowl, combine all the dry ingredients. Stir them into the wet ingredients, mixing them until the batter is fairly smooth. Add some more milk if the batter is too thick.
4. For each pancake, place about 3 tablespoons batter on a hot, lightly greased griddle. Flip the pancakes when their undersides are golden brown and the tops begin to bubble.
Enjoy!
Mostly savory, beautifully golden, low fat and delicious, they welcome a host of toppings, including maple (the obvious) or cinnamon syrup, whipped cream, a little pumpkin butter, and a few pecans...
In addition to adding some Vitamin A to your breakfast, pumpkin is recommended to soothe the kind of jittery stomach that interferes with concentration. My version of Pumpkin Oat Pancakes includes a few sunflower seeds for added protein and energy.
Pumpkin Oat Pancakes
"Wet" Ingredients
1/2 Cup Rolled Oats (quick or regular)
1 Cup Buttermilk (or any other kind is fine, soy, skim, etc.)
1 Egg White
1 Whole Egg
1 Tablespoon Oil
1/2 Cup Pumpkin Puree
1/2 Cup Milk (any kind)
Dry Ingredients
1/2 Cup Whole Wheat Flour
1/3 Cup All-Purpose Flour
2 Tablespoons Wheat Germ
1 Tablespoon Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Cinnamon
1. In a large bowl, combine the oats and buttermilk, and let the mixture stand for about 15 minutes or longer to soften.
2. Add the remaining wet ingredients, blending them well.
3. In a small bowl, combine all the dry ingredients. Stir them into the wet ingredients, mixing them until the batter is fairly smooth. Add some more milk if the batter is too thick.
4. For each pancake, place about 3 tablespoons batter on a hot, lightly greased griddle. Flip the pancakes when their undersides are golden brown and the tops begin to bubble.
Enjoy!
4 comments:
Sounds yummy!
I am reading this article second time today, you have to be more careful with content leakers. If I will fount it again I will send you a link
I am reading this article second time today, you have to be more careful with content leakers. If I will fount it again I will send you a link
I've made three batches of these in the past week. The first two I shared with someone, the last batch I...ate all of myself...
BUT THEY WERE SO GOOD!!
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