Thanks to my sister-in-law Karey for this awesome new pancake recipe. With raspberries and chocolate chips, who needs syrup? These pancakes were perfect with some whipping cream and fresh raspberries.
The ingredients:
1-1/4 cup buttermilk (divided)
1 cup rolled oats
1 large egg
1/4 cup brown sugar
1/2 cup butter, melted
3/4 cup flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 cup raspberries (frozen or fresh), slightly mashed
1/2 cup mini chocolate chips
Combine the oats and one cup of buttermilk and let stand 1 hour or overnight. (NOTE: In my natural laziness, I tried to skip this step the first time, but the pancakes did not hold together well at all. As much as I hate to wait, I highly recommend waiting the full hour before cooking. Or if you don't mind pancakes that fall apart, they still tasted great!)
After the hour, add a large egg to the oat/buttermilk mixture and stir together. Then add the brown sugar and melted butter and mix well. Sift in the dry ingredients and stir to combine. Stir in 1/4 cup buttermilk, raspberries, and chocolate chips.
Cook on hot, buttered griddle until golden brown on both sides. Enjoy!
Click here for printable recipe.
The ingredients:
1 cup rolled oats
1 large egg
1/4 cup brown sugar
1/2 cup butter, melted
3/4 cup flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 cup raspberries (frozen or fresh), slightly mashed
1/2 cup mini chocolate chips
Combine the oats and one cup of buttermilk and let stand 1 hour or overnight. (NOTE: In my natural laziness, I tried to skip this step the first time, but the pancakes did not hold together well at all. As much as I hate to wait, I highly recommend waiting the full hour before cooking. Or if you don't mind pancakes that fall apart, they still tasted great!)
After the hour, add a large egg to the oat/buttermilk mixture and stir together. Then add the brown sugar and melted butter and mix well. Sift in the dry ingredients and stir to combine. Stir in 1/4 cup buttermilk, raspberries, and chocolate chips.
Cook on hot, buttered griddle until golden brown on both sides. Enjoy!
