Thursday, 25 August 2011
I think of all the cookies you can make or eat, oatmeal has to be my absolute favourite. There is something incredibly moreish to me about the wholesomeness of them.
I love the texture of the buttery oats and the slightly spiced flavours. I love mine chock full of raisins too. I know some don't like raisins, but I am a great raisin lover and thankfully so is the Toddster.
I love pancakes . . . almost as much as cookies, and maybe even more!! Pancakes for breakfast are a really superdy duperdy breakfast treat!! I always made them on Saturday mornings for my kids when they were growing up and they were a given for breakfast whenever we had someone visiting over night.
Oatmeal Cookie Pancakes are the best! You get all the wholesome and nutty flavour of a tasty Oatmeal Cookie . . . except in the glorious deliciousness of a breakfast pancake!
What could be better??? I don't think anything could! (Don't let the bad photography here today put you off of making these tasty little delights. They are the bomb!)
*Oatmeal Cookie Pancakes*
Who wouldn't want a big fat oatmeal cookie pancake for breakfast??? These are fabulous and quite different and very, very tasty!
1.5 ounces of plain flour (1/3 cup)
7 ounces rolled oats (2 cups)
2 tsp caster sugar
2 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp salt
2 large free range eggs, separated
500ml milk (2 cups)
1 tsp vanilla
1 TBS butter, melted
3 ounces sultana raisins (1/2 cup packed)
oil for cooking
Butter and Maple or Golden Syrup for serving
Preheat a large skillet or griddle over medium heat.
Blend together the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl. Beat the egg whites stiff in a small bowl. In another bowl, beat the egg yolks, milk, vanilla and butter together. combine the oat and the milk mixture together until smooth. Fold in the egg whites. Stir in the sultanas.
Brush the heated skillet or griddle with oil. Drop the batter by a heaped serving spoon onto the hot griddle. Cook for 3 to 5 minutes, until the bottom is golden brown and the top is speckled with holes. Flip over and brown on the other side. Keep warm while you cook the remainder.
Serve warm with butter for spreading and Maple or Golden Syrup.
There's a Decadant Chocolate Mousse Tart over in The Cottage today!