Not just another thin pancake batter, but a thick buttermilk batter. You can add a little more buttermilk to thin it, but I preferred this batter it has body, and texture. Change the pace add blueberries, apple slices, raspberries, sliced banana's.
Buttermilk Pancakes with Strawberries
Farmer's Almanac Everyday Cookbook
copyright 2008
2 cups flour
3 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
5 tbsp melted butter
3 large eggs
1 1/2 cups buttermilk
1/2 cup chopped strawberries
Mix all the above ingredients together. Heat your electric griddle to medium high and scoop the thick batter onto the griddle. The batter is very thick so use the back of a spoon to spread it into shape. Sprinkle with berries and cook until bubbles form on top of batter and the edges are slightly dry. Flip the pancakes and finishing cooking. I got 8 good size pancakes.
Yummy and even good for ya! I cut the recipe in half with no prolbems. Just remember the oatmeal and buttermilk need to set on the counter for 30 minutes. Added about 1 tablespoon more of buttermilk. I got 9 (4) inch pancakes. I think this recipe could be made using any sliced fresh fruit, peaches, kiwi, even sliced banana.
Swedish Oatmeal Pancakes
First prize winner in the "Farmers Almanac in 2005"
2 cups old-fashioned rolled oats
2 cups buttermilk
1/2 cup flour
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
2 large eggs, slightly beaten
1/2 stick of butter, melted
1 large pear, peeled, cored, and thinly sliced
1/4 cup lightly toasted sliced almonds
In a mixing bowl, add the oats and milk and allow to set on the counter for 30 minutes. Then add the dry ingredients and then the egg and melted butter. The batter will be thick so only add more buttermilk if too thick to pour. Lightly grease your griddle pan or skillet with spray or vegetable oil. Pour out the batter and cook laying the sliced pear on top of the batter. Then flip the pancakes and continue to cook for a couple of minutes. Serve with butter and syrup.
