Strawberry Season and A Reason for Pancakes

Just Add Syrup

What a great time of year this is – you know Spring is just around the corner…the fresh strawberries are hitting the shelves at the grocery store, and I am eating them up.

Bought three packages of strawberries yesterday, so we just had to make our tried and true “Another Way to Get Your Oats” Pancakes from Health Magazine from way back in March 2001. Since there was buttermilk in the ‘fridge from some muffins earlier this week, it seemed rather serendipitous that we mix these right up.

Buttermilk Ready to Add...

Soaked Oats Ready to Use

 

Having to soak the oats and buttermilk for 20 minutes works out perfectly, since that is just enough time to take your morning shower, get the hair dried, and start the day with a yummy breakfast.

 

Dry Ingredients Ready and Waiting...

We always add some ground flaxseed, a dash of cinnamon, a little wheat germ, a mashed banana…then once they are cooked,  perfect with a dollop of Greek yogurt and berries on top!

Wet Goes Into Soaked Oats

Add Some Strawberries On Uncooked Side, And Flip...

 

What a Way to Eat Your Oats!

We’ve never tried this with steel-cut oats, so let us know if you do. Spring is offering her bounty, so far be it from us to turn down those strawberries 🙂

  “Another Way to Get Your Oats” Pancakes

  • 1 and 1/2 c. rolled oat ***
  • 2 c. low-fat buttermilk
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 Tbls. brown sugar or maple syrup
  • 3 Tbls. canola oil
  • 1/2 tsp. salt
  • 1/2 c. flour (we use a combo of whole wheat, buckwheat, and white wheat flour)
  • 1/4 tsp. grated nutmeg
  • 1/2 tsp. baking soda

In a large bowl, stir together oats & buttermilk. Let stand for 20 minutes. Beat together eggs with vanilla, sugar, and oil; stir into soaked oats. Combine remaining dry ingredients and add to oat mixture.

For each pancake, drop 1/4 c. batter onto a heated griddle (this is where we add the berries on top of the batter) and cook over medium-low heat until tops are covered with holes. Flip, and cook other side. (Because of the moisture of the batter, cook them slowly – or the insides will be mushy and not cooked enough.)

Makes 14 4-inch pancakes.

*** TO USE STEEL CUT OATS: Combine the oats & buttermilk and soak in ‘fridge overnight. The next morning, proceed with the above recipe.

Advertisements

About Our Kitchen Inventions

Inspired by travels to Italy, cooking with fresh ingredients, sharing our Kitchen Inventions dinners with friends, and enjoying good wine. Photography and cooking are the main focus for our site. Please stop by Wade's website to enjoy more of his works of photography.
This entry was posted in Breakfast Fun and tagged , , , , , , , , . Bookmark the permalink.

8 Responses to Strawberry Season and A Reason for Pancakes

  1. Oh My goodness. These look absolutley AMAZING. I will be making them.

    Like

  2. Amen to that! Have you ever dehydrating strawberries? I’m considering giving it a whirl if the local crop is bountiful this year.
    Terry

    Like

  3. And timing is great – I just bought some fresh strawberries. These look wonderful – I’m afraid I just licked my screen.

    Like

    • Don’t cause a short in the computer 🙂 We’ve been getting strawberries from Plant City, FL in our local Atlanta Publix…but rumor has it, their season is over in about 2 weeks…ARGH! Then, it’s shipments from California…so far away!

      Like

  4. Those look really good! I do like adding oats to my pancakes, too! A little fiber is always a good thing!

    Terry

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s