Wednesday, January 28, 2009
If you're looking for an excuse to eat cookies for breakfast, now you have one. Today is Aaron's birthday! It's still snowing & icing, so I took another day off work and offered to make him breakfast. He asked for pancakes. I got online to find a recipe and came across these from Rachael Ray. Normally Aaron doesn't like it when I made "weird shit", so he wasn't thrilled when I told him I was making oatmeal cookie pancakes. He wanted plain, ordinary pancakes. What fun is that? Everyone's had those. Plus, I don't like them. But I do like oatmeal cookies! So, even though it's his birthday, I took a chance on these.
After just one bite, he was saying "OMG, have you tried these?!" He said I have to post these as "the best pancakes of your life" on my blog. They taste just like an oatmeal cookie. They are super soft with just the right amount of sweetness. Another bonus for me was that it used an over-ripe banana! Note that below I am listing the original recipe cut in half. This will make about 6-8 pancakes. I recommend making them on the small side because the batter is pretty thin and soft, so it was hard to flip them in one piece.
1/2 cup old fashioned oats
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 ounces, 1/4 cup, chopped walnuts (I used about a handful)
1/3 cup sour cream
1/3 cup whole milk (I used 1%)
1 large egg
1/2 teaspoon vanilla extract
2 really ripe bananas, mashed up
1/3 cup raisins
1/4 stick butter, plus additional 1-2 TBSP for buttering skillet
Maple syrup or honey, for drizzling
Here's a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.
Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
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 drizzled honey or maple syrup over the top.