Our first Valentine’s Day as new parents was a family occasion: we went to breakfast at the highly-touted Uptown Cafe in Bloomington. There I tried the special of the day, oatmeal-raisin pancakes. They were sublime… probably the best pancakes I’d ever had.
So tonight, for “brinner” (breakfast for dinner — any other Scrubs fans out there?), I decided to make my own. I found an oatmeal pancakes recipe over at Bees Knees Recipes as my jumping-off point. The result? Well, let’s just say that if they were this tasty even with an uneven-heating electric range & my atrocious pancake-flipping skills (if you could even call them that), they’ve gotta be great!
- 1 1/2 cups rolled oats
- 2 cups skim milk
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 2 Tbsp. brown sugar
- 1 Tbsp. baking powder
- 3/4 tsp. salt
- 3/4 tsp. cinnamon
- 1 1/2 tsp. vanilla
- 2 large eggs, beaten
- 1/4 cup unsweetened applesauce
- 3/4 cup raisins (or to taste)
- In a large bowl, combine oats & milk & let stand 5 minutes. (I let it stand while I got my frittata ready to go in the oven.)
- In a smaller bowl, combine dry ingredients.
- Add vanilla, eggs, & applesauce to oat mixture & mix well. Then blend in flour mixture. Finally, stir in raisins.
- Use a 1/4-cup measuring cup to ladle batter for each pancake onto your nonstick griddle. You’ll likely need to stir the batter up again with each batch to keep the raisins from settling at the bottom.
- Serve with delicious butter syrup (below). For some reason, regular old plain syrup doesn’t cut it anymore for us!
Just put a 2:1 ratio of syrup (doesn’t need to be pure — we use Log Cabin) to butter in a Pyrex measuring cup & melt in the microwave. Swirl, pour over pancakes, & enjoy!