Wednesday, December 8, 2010
Oatmeal Pancakes with Bananas Foster Topping
I was cleaning out my car the other week and I found the September issue of Cooking Light. This dog-eared issue sat in the passenger door compartment of my car for two months before I realized that I needed to archive these recipes. I flipped through it and saw Oatmeal Pancakes. I love oatmeal and I rely on old-fashioned oatmeal for a filling and healthy cold-weather breakfast this time of the year. I skimmed the ingredients and it didn't look too harmful (it's Cooking Light, after all), so I decided to make these pancakes. Of course I had to improve them. Ever since I discovered this recipe for buttermilk pancakes I've abandoned all pancake mixes and found the extra ten minutes to make mine from scratch.
It was the Sunday after Thanksgiving and I had tons of ripe bananas because my husband made banana pudding for dessert at our family Thanksgiving. The bananas were getting quite fragrant, so I decided to make a topping for these oatmeal pancakes. Hold the butter and syrup, this topping sends these pancakes over the top. Despite being loaded with oatmeal, these pancakes are soft, light, moist, and fluffy. Plus, I promise that it's easy enough to make that you'll have breakfast on the table within about 35 minutes. Everyone will be happy. My family was so happy, in fact, that I repeated these pancakes this past Sunday when my mom and brother joined us for breakfast.
Breakfast (or brunch) on a Sunday morning is one of my favorite rituals. No long lines, no waits, no splitting the tab. It's just us and the good food. Add these pancakes to your breakfast ritual this winter. You'll love 'em.
from Cooking Light, September 2010
1/2 cup all-purpose flour
2 cups quick-cooking (not instant) oats - I ran my old fashioned oats through the food processor
2 Tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups nonfat buttermilk
4 tablespoons butter, melted
2 large eggs
Whisk together the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl.
In a large bowl, whisk together buttermilk, melted butter, and eggs.
Gently fold the dry ingredients into the wet ingredients.
Preheat oven to 200 degrees. Heat a nonstick griddle over medium heat. Coat with nonstick spray. Spoon about 1/2 cup batter per pancake onto the griddle. Flip pancakes when the tops are covered with bubbles and cook the other side until lightly browned. Place cooked pancakes on an oven-safe plate, topped with foil until all pancakes are cooked and ready to serve. Top pancakes with bananas foster topping (recipe below).
Bananas Foster Topping
a Keeley original
4 bananas, sliced into 1/4" rounds
2 Tablespoons butter
1/3 cup packed brown sugar
1 tablespoon rum (or other dark liquor, or omit... it's the weekend, use what you've got)
1/2 cup milk
Put butter, brown sugar, and rum in a frying pan. Heat over medium heat, whisking occasionally, until butter and sugar are melted. Add milk and heat to a gentle simmer.
Reduce heat to low and add bananas. Cook for three minutes or until bananas are soft and coated and sauce thickens. Remove from heat. Serve immediately.