PEACH & WALNUT OATMEAL PANCAKES WITH MAPLE SYRUP RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 17
Steps:
- Mix dry ingredients in a bowl. In a another bowl, mix the wet ingredients Whisk the wet ingredients into the dry until just combined, then fold in the diced peaches and walnuts.* Stir in the melted butter. NOTE: I store my walnuts in the freezer, so that the oil doesn't cause them to go rancid. I toast the frozen walnuts in a dry skillet on high heat for 1 to 2 minutes. 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 pure maple syrup over the top.
OATMEAL PANCAKES
The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
- Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
- Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
- Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
- Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
- Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
- Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
- Serve hot with desired toppings.
Nutrition Facts : ServingSize 1 (of 12), Calories 109 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 4 g
OATMEAL PANCAKES WITH WALNUT BUTTER
This recipe comes from the Morning Glory Restaurant in Ashland, Oregon. It was published in the Oregonian newspaper in Portland, Oregon, in 2003. It makes up well at home. Remember to begin the night before.
Provided by DoriAnni
Categories Breakfast
Time 19m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- To make pancakes: Combine the oatmeal and buttermilk in a medium bowl.
- Cover and refrigerate overnight.
- While griddle is preheating to medium, add eggs and butter to oatmeal mixture and stir to combine.
- Sift together the flour, baking soda, baking powder and salt.
- Stir the sugars into the flour mixture.
- Add to the oatmeal mixture and mix to combine, but do not overmix.
- Make sure griddle is not too hot as it takes time for the oatmeal to cook.
- Lightly spray the griddle with non-stick cooking spray.
- Pour batter onto the griddle and cook until golden brown on the bottom.
- Turn pancakes and cook until done.
- Repeat with remaining batter.
- Serve with walnut butter.
- Excellent with blackbery compote or syrup.
- This batter keeps well for several days in the refrigerator.
- After storing, you may need to thin it out with a little more buttermilk.
- To make walnut butter: The night before, combine the butter, sugars, and walnuts.
- Refrigerate overnight to allow flavors to combine.
- Any leftover walnut butter may be frozen.
MAPLE WALNUT SYRUP
This is a good syrup that can be used in many ways. This recipe gives instructions for canning. It will make 4 half-pints.
Provided by Sharon123
Categories Sauces
Time 40m
Yield 4 half pints
Number Of Ingredients 5
Steps:
- Combine corn syrup, maple syrup, water and sugar in a saucepot.
- Bring to a boil, stirring occasionally.
- Reduce heat and simmer syrup until it begins to thicken, about 15 minutes.
- Stir in nuts; cook 5 minutes.
- Ladle hot syrup into hot jars, seaving 1/4-inch headspace.
- Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner.
- Yield: about 4 half-pints.
Nutrition Facts : Calories 1016.1, Fat 38.3, SaturatedFat 3.6, Sodium 11.3, Carbohydrate 175.4, Fiber 3.9, Sugar 105.1, Protein 8.9
PANCAKE SYRUP
My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. -Lorrie McCurdy, Farmington, New Mexico
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
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