This ‘back to basics’ pancake recipe is even better than the original …
What could be more downhome than fluffy hot pancakes with warm maple syrup? We think we’ve done "back to basics" one better by adding whole-grain oats and toasted pecans to the batter, and cooking the pancakes in a nonstick skillet lightly brushed with oil.
1 can (3 ounces) pecans
2 cups buttermilk
1 1/2 cups quick-cooking oats, uncooked
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 tablespoon salad oil
1 cup maple or maple-flavor syrup
1/4 teaspoon ground cinnamon, or more, to taste
Grapes and strawberries, for garnish
1. In nonstick 12-inch skillet over medium-high heat, cook pecans until golden brown. Cool pecans slightly; coarsely chop.
2. In large bowl, combine buttermilk, oats, flour, baking soda, salt, eggs and 1 tablespoon confectioners’ sugar and stir just until flour is moistened; stir in toasted pecans.
3. Over medium heat, heat same skillet until hot; brush lightly with salad oil. Pour batter by 1/4 cups into hot skillet, making 2 or 3 pancakes at a time. Cook until tops are bubbly and bubbles burst ; edges will look dry. With pancake turner, turn and cook until undersides are golden; place on warm platter; keep warm. Repeat until all batter is used, brushing skillet with more salad oil if necessary.
4. In small saucepan over medium heat, heat maple syrup until very warm. In cup, mix cinnamon with 1 tablespoon confectioners’ sugar. Sprinkle pancakes with cinnamon sugar; serve with warm maple syrup. Garnish platter with fruit. Serves 4.
• Each serving: About 215 calories, 8g total fat, 37mg cholesterol, 90mg sodium.
©2009 Hearst Communications