It's Shrove Tuesday, aka 'pancake day', aka my pancake-loving mother's favorite day!
If you are not heading out to a traditional pancake breakfast, perhaps you'll want to stay in and try this recipe, a favorite at our house:
OATMEAL-BUTTERMILK PANCAKES
2 cups old-fashioned oats or quick-cooking oats
1/2 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Additional melted butter (for brushing skillet)
Lingonberry preserves (optional)
Fresh blueberries (optional)Whipped cream (optional)
Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.
Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired. Makes about 20.
(image via charms4you on Etsy; recipe via BonAppetite, August, 1999)
Batter up, blogfriends! tIO
PS: My lovely mother generally eschews the berries for cinnamon chips and maple syrup. True New Englander/Southerner that she is. xx
If you are not heading out to a traditional pancake breakfast, perhaps you'll want to stay in and try this recipe, a favorite at our house:
OATMEAL-BUTTERMILK PANCAKES
2 cups old-fashioned oats or quick-cooking oats
1/2 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Additional melted butter (for brushing skillet)
Lingonberry preserves (optional)
Fresh blueberries (optional)Whipped cream (optional)
Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.
Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired. Makes about 20.
(image via charms4you on Etsy; recipe via BonAppetite, August, 1999)
Batter up, blogfriends! tIO
PS: My lovely mother generally eschews the berries for cinnamon chips and maple syrup. True New Englander/Southerner that she is. xx