Welcome to Tuesday’s Dish. My daughter LOVES pancakes. They are made frequently at our house and, if left to her, we’d have them every day. Thanks to Barb’s Writings and Recipes for this great, kid-friendly alternative to traditional pancakes.
• 1 egg
• 1 tbsp. canola oil
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 3 tablespoons honey
• 1 cup plain or vanilla yogurt
• ½ cup milk
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• ½ cup whole wheat flour
• 1½ cups old fashioned oatmeal
Optional: ½ cup chopped apple, a sprinkling of cinnamon, chocolate chips, blueberries, sliced strawberries, sliced almonds, chopped pecans, applesauce or anything else you or your assistants have chosen. We like to add Lingonberry jam for a Scandinavian touch!
Preheat griddle to 350 degrees.
In a medium sized mixing bowl whip egg with oil. Add salt, cinnamon, honey, yogurt and milk. Mix thoroughly and then add wheat flour, oatmeal, baking powder, and soda. Add the optional ingredients of your choice or those of your assistants.
Pour batter onto a warm preheated griddle and cook until beginning to set. Turn pancakes over and continue to cook until springy in center. (These pancakes burn easily so keep temperature lower than recommended by griddle manufacturers.) Place on platter when done and keep warm in oven until ready to eat. Serve with maple syrup, your favorite jam, or fruit. We use sugar free syrup most of the time, though we do like our Lingonberries!
Have a favorite to share?