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.
I am a mama, Certified Professional Midwife, dancer/choreographer, gardener, photographer-in-progress, collector, yogi, and lover of the quirky/wild/wierd/wonderful. Myself, two daughters, one dog, two rats, two hamsters, and an ever-changing number of fish reside in an old farmhouse on two limestone-ridden acres in the Hill Country of Central Texas.
My irrational obsessions include: bright blue borage flowers, embroidered pillows, tunics, vintage tablecloths, shoe lasts, rusted iron, my daughter's smile, and the sunshine on my face.