I’ve been trying all morning to get a picture uploaded and it won’t upload. It really isn’t of much other than the fact my iPhone is obsessed with where my vehicle is parked. Every morning and even multiple times per day my phone gives me a message that it knows where my vehicle is and it’s marked. I giggle every time. I can’t help myself. That has nothing to do with today’s post other than it is a funny, random, daily fact.
In other news, it’s morning. Morning means breakfast. When we woke up this morning, we were hungry. Now my toddler seems to think that eating chocolate candy bars for breakfast is all she needs to survive. I’m here to tell her differently… And I always have to be the bad person, telling her that.
She does like pancakes, you know, unless Frozen is on tv, then nothing matters. This morning I thought I’d try out one of my old favorites. When I was in college I got in to watching Rachael Ray 30 Minute Meals on Food Network. One day she had a recipe for Oatmeal Cookie Pancakes. Now if there is something I can tell you about when I was younger, we didn’t always have staple ingredients in our house like say my grandma would have or even some of my friends parents. One of those staples I’m talking about is milk. I have to say, having a toddler and a husband who both love milk… that helps with that staple ingredient… as long as the 2 of them haven’t drank it all.
This morning though, I decided to make these delicious pancakes. Throughout the years, I’ve learned to sub this out for that if I didn’t have that. Remember, we didn’t have the “staples” like the people on Food Network assumed you kept at all times. This recipe calls for milk. I had milk but didn’t want to have to walk to the other fridge to get it, so I had buttermilk handy. I thought I’d sub that in. That gave these a tang to them.
Really, I thought the tang from the buttermilk would be okay because it called for sour cream. Now the sour cream… well I had a tub in the fridge that said good through March 17, 2017. Good right? NOPE! Oh no, when I took the lid off, there was mold on it. No bueno so that immediately went into the trash. Yuck!
I just decided to leave the sour cream out. I know you can sub in Greek yogurt, but we didn’t have that either.
And if we’re keeping score I left out the raisins and walnuts. I’m not a fan of walnuts.
So here’s the original recipe in all its glory. YUM!
Oatmeal Cookie Pancakes – Rachael Ray
1 cup oats
1 cup flour
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 oz,1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup milk
2 large eggs
1 tsp vanilla
2 really ripe bananas, smashed
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted
Maple sugar or honey for drizzling
Mix dry ingredients, first 7, in a bowl. Mix wet ingredients, next 4, in another bowl. Whisk the wet ingredients into the dry ingredients until just combined, then fold in the bananas & raisins (optional). Stir in the melted butter.
Heat the griddle over medium heat and spray with cooking spray. Cook pancakes, each about 1/3 cup, until bubbles form on top, then turn. Cakes will cook in about 2 minutes on each side. Serve with honey or syrup. Keep cakes tented with foil as they come off the griddle to keep warm.
Helpful hit: If you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft.