Saturday, December 6, 2008

pecan blueberry oatmeal pancakes

This is truly a meal in a pancake. My hubby makes these from time to time of a Saturday morning (like this morning!). They are just right. He says that allowing them to stand, so that the oatmeal absorbs all the liquid, is critical. He was inspired by the recipe from Carriage Corner Bed and Breakfast in Lancaster, PA.

Oatmeal, Pecan, and Blueberry Pancakes

Combine in a large bowl:

4 cups rolled oats
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
Pinch salt

Combine in smaller bowl:

4 cups (1 quart) milk
4 eggs, beaten
½ cup melted butter or oil
2 teaspoons vanilla

Have ready to combine:
1/2 cup blueberries (fresh or frozen)
1/2 cup chopped pecans

Add liquid all at once to dry ingredients. Stir with a fork to blend. Do not over beat. Let stand 30-45 minutes. Batter will thicken (if too thick, add a little more milk). After batter has thickened, add pecans and blueberries. Cook on hot griddle.

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