OLD-FASHIONED PANCAKES
Anybody can add water to a boxed pancake mix, but you're better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.
Provided by Chef John
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, salt, and sugar in a large bowl.
- Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
- Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.
Nutrition Facts : Calories 317.8 calories, Carbohydrate 43.7 g, Cholesterol 75.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.9 g, Sodium 1119.1 mg, Sugar 6.9 g
OLD FASHIONED OATMEAL COOKIES
Steps:
- HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray.
- COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
- COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
- BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
FAMILY FAVORITE OATMEAL PANCAKES
This recipe was from an old church cookbook and is a favorite breakfast treat in our family-kids and dad!
Provided by Mom of Five
Categories Breakfast
Time 12m
Yield 20-30 pancakes
Number Of Ingredients 8
Steps:
- Pour milk over oats and let stand 2-5 minutes.
- Beat in eggs, oil, then remaining ingredients.
- Mixture will be thin.
- Fry on hot griddle.
- Serve with honey butter (equal parts of honey and butter beaten until smooth), or favorite topping.
Nutrition Facts : Calories 92.1, Fat 4.5, SaturatedFat 1.1, Cholesterol 22, Sodium 181.2, Carbohydrate 10.3, Fiber 0.7, Sugar 1.4, Protein 2.7
HEALTHY OATMEAL PANCAKES
These wholesomely delicious pancakes are my very favorite. I've been making them for years since finding this keeper recipe in The Low Cholesterol Olive Oil Cookbook (Schlesinger & Ernest) 1990.
Provided by Debs Recipes
Categories Breakfast
Time 15m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil an electric frypan or pancake griddle with no-stick cooking spray and heat.
- Whisk (wet ingredients) milk, oil, and eggs together; combine remaining (dry) ingredients and add them to the wet ingredients; stir to combine all.
- Pour 1/4 cup of batter at a time onto hot griddle to form 5-6" pancakes; cook until surface of pancakes is bubbled; flip pancakes over and cook until both sides are light golden brown.
- NOTES: The ratio of white flour to whole wheat flour can easily be varied (example: 1 cup white with 1/2 cup wheat flour) to suit your family's preference. Also, you may opt to use two whole eggs instead of fussing with egg whites. And for this recipe, your choice of either quick-cooking or regular old-fashioned oatmeal will work just fine.
OLD FASHIONED PANCAKES
This Old Fashioned Pancake recipe makes for a delicious breakfast and completely from scratch. Calling for a few pantry and fridge staples, this homemade pancake batter transforms into the best fluffy pancakes!
Provided by Erin Parker, The Speckled Palate
Categories Breakfast & Brunch
Time 30m
Number Of Ingredients 14
Steps:
- In a large bowl, measure out the flour, sugar, baking powder, baking soda and salt. Whisk together until incorporated.
- In a small bowl, whisk together the milk, eggs, vanilla extract and oil. Whisk together with a fork until combined-you want to ensure that the egg is incorporated. Why? We do not want random egg whites in our pancakes.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture of the pancakes.
- Set aside the batter, and let it rest for 5-10 minutes.
- While the batter rests, heat a griddle or nonstick skillet over medium heat. Grease the pan lightly with butter or cooking spray.
- Dollop the pancakes onto the preheated skillet when ready. I like to use a cookie scoop to measure my pancakes out into 2 tablespoon silver dollar sized ones, but you can use a larger measuring scoop if you'd rather larger pancakes.
- When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.
- Make a stack of pancakes, and serve with warm maple syrup, softened butter and your favorite fruits.
Nutrition Facts : Calories 126 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 (2T) pancake, Sodium 215 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
OATMEAL PANCAKES
These are different and, in my opinion, delicious. Not a favourite with the men in my house (sigh) so I don't get to make them too often. ("Ew, wheat germ.") Hope your family likes them!
Provided by Lennie
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In bowl, pour milk over rolled oats; let stand for 5 minutes.
- In another bowl, stir together flours, wheat germ, sugar, baking powder and salt.
- Beat eggs and oil together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk).
- Heat a large greased skillet over medium to med-high heat.
- Pour in about 1/4 cup batter for each pancake and cook for about 2 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set.
- Turn over and cook for about 30-60 seconds longer, or until set.
- Best served with peeled apple slices that you've previously sauteed in butter and brown sugar and kept warm; or with pure maple syrup.
OLD-FASHIONED OATMEAL CAKE
This traditional old-fashioned oatmeal cake is made with rolled oats, all-purpose flour, brown sugar, butter and has a delicious crunchy coconut pecan topping. It's moist, rich and perfect for special occasions. Can easily be made gluten-free.
Provided by Brittany Mullins
Categories Dessert
Time 1h35m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Grease a 9x13 baking pan.
- In a small mixing bowl add oats and boiling water. Let stand for 20 minutes.
- Using an electric mixer or stand mixer, beat sugar, brown sugar and butter on medium speed until combined and fluffy. Beat in eggs and vanilla. Fold in oatmeal.
- Combine dry ingredients in another bowl. Flour, baking soda, cinnamon, salt and ground nutmeg. Add wet to the dry ingredients and mix until just combined.
- Pour batter into prepared baking dish.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let cool while preparing the topping - combine melted butter, brown sugar, pecans, coconut, milk in a small mixing bowl.
- Spread topping over the cake and place the cake back in the oven on broil for 2-3 minutes or until the topping is bubbly and the coconut is golden brown. Watch carefully so your coconut doesn't burn!
- Cool on a wire rack for about 30-60 minutes before serving.
Nutrition Facts : ServingSize 1 piece, Calories 311 kcal, Sugar 33 g, Sodium 149 mg, Fat 14 g, SaturatedFat 6 g, Carbohydrate 44 g, Fiber 1 g, Protein 3 g, Cholesterol 46 mg, UnsaturatedFat 3 g
OLD FASHIONED PANCAKES
Steps:
- Resift flour with sugar, baking powder and 3/4 teaspoon of salt. Combine melted butter, egg and yolk and whisk in milk. Preheat the griddle
- With a few swift strokes fold the wet ingredients into the dry ones. Do not overmix; keep the batter lumpy so they will turn out light. Cook the pancakes on the griddle, using a scant 1/4 cup for each pancake. Turn them over when bubbles form over the entire surface of the pancake and cook for a few minutes on the other side. Serve hot with maple syrup. For dinner, serve hot with a saute of apples and raisins and along with either slices of bacon or topped with cottage or ricotta cheese.
OATMEAL PANCAKES
These are great variation of your old-fashioned bowl of oatmeal. Great for kids and absolutly delicous!
Provided by chef_cmontes
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine milk and oatmeal, stir to moisten oatmeal and then set aside.
- In a large mixing bowl mix together flour, baking powder, salt, sugars, & cinnamon. Add egg, vanilla, butter and oatmeal/milk mixture. Stir until well blended.
- Heat skillet or griddle to medium heat. Spray with cooking spray. Spoon approximately 1/4 cup batter for each pancake and cook at least 2 minute on each side.
Nutrition Facts : Calories 200.5, Fat 7.7, SaturatedFat 4.4, Cholesterol 49.1, Sodium 231.9, Carbohydrate 28.4, Fiber 1.1, Sugar 8.8, Protein 4.4
OLD FASHIONED MAPLE PANCAKES
Make and share this Old Fashioned Maple Pancakes recipe from Food.com.
Provided by joycooklove
Categories Breakfast
Time 25m
Yield 10 pancakes, 10 serving(s)
Number Of Ingredients 9
Steps:
- Sift dry ingredients together.
- stir wet ingredients together.
- combine all ingredients.
- Heat and oil pan on Medium-High heat.
- pour 1/4 cup of mixture at a time, repeat until you have used all of the ingredients.
Nutrition Facts : Calories 168.6, Fat 6.1, SaturatedFat 1.5, Cholesterol 40.6, Sodium 427.4, Carbohydrate 24.1, Fiber 0.7, Sugar 5.3, Protein 4.3
OLD FASHIONED OATMEAL PANCAKES
Make and share this Old Fashioned Oatmeal Pancakes recipe from Food.com.
Provided by Lorrie in Montreal
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the oats and buttermilk in a bowl. Cover and refrigerate overnight.
- In the morning, add the egg and margarine.
- Stir just to blend.
- Sift dry ingredients together and add to wet mixture along with the extract.
- Stir to moisten.
- If too thick, add extra buttermilk.
- Cook on a sprayed griddle or skillet til bubbles appear, then flip and cook about the same amount of time.
- Serve with syrup.
Nutrition Facts : Calories 214.1, Fat 8.8, SaturatedFat 1.9, Cholesterol 55.3, Sodium 390.8, Carbohydrate 26.1, Fiber 2.3, Sugar 6.6, Protein 7.7
OATMEAL PANCAKES
These made from scratch buttermilk Oatmeal Pancakes are traditional light and fluffy pancakes with a healthy dose of old fashioned rolled oats added to them. The end result is healthier pancakes with more vitamins, protein, antioxidants, and plenty of fiber. Enjoy these with some fresh fruit and hot coffee and you will think you died and went to heaven.
Provided by Beth Pierce @smalltownwoman
Categories Pancakes
Number Of Ingredients 10
Steps:
- In a medium bowl whisk together the buttermilk, eggs, and melted butter. In a large bowl whisk together flour, oats, sugar, baking powder, baking soda and salt. Add the milk mixture to the flour mixture and stir just until combined. Let the batter rest for 30 minutes.
- Heat the griddle or the skillet to medium heat. Brush the griddle with vegetable oil. Pour 1/3 cup batter onto the griddle. Cook until small bubbles appear on the top of the pancake and it is golden brown on the bottom. Flip and cook until browned on the other side. Serve warm with real maple syrup.
- NOTES For optimum texture and health benefits use old fashioned rolled oats. Warm your buttermilk and eggs to room temperature. Protip - save some money and make your own buttermilk at home. Simply add 2 tablespoons lemon juice or white vinegar to a large measuring cup. Then fill the measuring cup up to the 1 3/4 cup line with milk and stir to combine. Let sit for 5 minutes and then proceed with the recipe. Mix the ingredients just until incorporated. Pancakes can become tough if overmixed. To reheat non frozen pancakes in the microwave place 2-3 pancakes on a microwave-safe plate. Cook in the microwave at 60% power for about 20-30 seconds. If frozen increase the time to 30-60 seconds. Store leftovers in a zipper bag in the refrigerator for up to 4 days. Freeze for up to 2 months in heavy duty freezer bags.
APPLESAUCE OATMEAL PANCAKES
Steps:
- Gather the ingredients.
- Place ingredients in a medium bowl and whisk until well blended.
- Heat a griddle to 375 F. When the griddle is hot, pour about 1/4 cup of pancake batter per pancake. Cook until bubbles appear and edges are puffed. Flip the pancakes and cook until golden brown on both sides.
- Serve and enjoy!
Nutrition Facts : Calories 117 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 226 mg, Sugar 10 g, Fat 2 g, ServingSize 8 servings, UnsaturatedFat 0 g
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- Combine 2 eggs, 1 1/2 cups milk, and 1/4 cup olive oil in a small mixing bowl. Whisk to completely combine.
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- Put the oats, salt, butter, and milk in a 4-quart slow cooker. If you’re using raisins or other dried fruits, add them now (see Note). Cook, covered, on the low setting for 6 to 8 hours, until the oats are soft but still a bit chewy. Serve hot, with the fixings of your choice.
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- Microwave: Combine water (or milk), salt and oats in a 2-cup microwave-safe bowl. Microwave on High for 2 1/2 to 3 minutes. Stir before serving.
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- In a large bowl, combine oats and buttermilk. Allow to sit at room temperature for 15 minutes for the oats to soften.
- Add sugar, egg, melted butter, and vanilla to the oat mixture. Whisk until combined. Sprinkle the flour, baking powder, and salt over the top and mix with a rubber spatula or wooden spoon until combined. Be careful not to over mix. Set aside while you preheat your griddle.
- Place a nonstick griddle over medium-low heat. Generously grease the griddle with butter. Using a 1/3 cup measuring cup (or an ice cream scoop), drop/pour the batter onto the griddle, slightly spreading it as you pour it**. Cook until golden brown, then flip and continue cooking until cooked through.
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- In another bowl, mix together flour, sugar, baking powder, baking soda, cinnamon and salt. Add to the oat mixture, and stir until moistened. If batter seems too dry, add up to 3 T. additional buttermilk.
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- Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the thickened batter into small circles (about 1/3 cup each). Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side.
- Add 1 tablespoon milk to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
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- If you’re using an electric skillet, preheat it to 375 degrees Fahrenheit now (if not, carry on and you’ll find a stovetop alternative in step 3).
- In a blender, combine all of the ingredients as listed. Blend at medium-to-high speed until smooth, about 30 to 60 seconds. Set aside.
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