I suppose we might call this pancake week, Here’s a second submission for your approval on that American staple of the breakfast menu.
Sunday morning breakfast can be a special moment. On Sundays we have more time to prepare our morning meal and therefore we can pull out those special recipes that take a little longer. I have a great number of those recipes from my Swedish childhood. A favorite in my family was Swedish pancakes, which are much like crepes. Accompaniments would be lemon wedges, powdered sugar, brown sugar, peanut butter and/or pure maple syrup.
I have a great number of pancake recipes such as Swedish Pancakes, German apple pancakes, wheat free gluten-free pancakes and all kinds of variations on just the standard American pancake. When it comes to the standard American pancake the variations do seem endless. Not only can we change the ingredients of the pancake itself we can add garnishes such as fresh fruits or even fruit flavored syrups like the huckleberry syrup we brought back from our vacation out West.
When it comes to syrups I am a purist for the most natural, unadulterated product possible. I always avoid any that are made with a foundation of corn syrup of any kind. Maple syrup holds a special place in my kitchen and nothing but pure maple syrup will do. Corn syrup as a sweetener is so overused in our society that wherever we can cut back we are doing ourselves, our family and especially our children a favor.
Here's a special recipe coming out of Oatmeal, Texas. Try it this coming weekend and it will become a regular on your Sunday morning food parade.
Oatmeal and Pecan Pancakes
Serves 4
2 cups buttermilk
1 2/3 cups old-fashioned rolled oats, (not quick oats)
2 eggs
1/2 cup all-purpose flour
4 1/2 tsp sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup pecan pieces
vegetable oil or butter for cooking
In a stainless steel bowl stir together the buttermilk and oats, allow to stand for 5 to 8 minutes to soften the oatmeal. Sift together the flour, sugar, salt and baking soda, set aside
Whisk the eggs into the buttermilk/oatmeal mixture until well combined. Stir in the dry ingredients including the pecans. This batter will be surprisingly runny, not to worry.
Heat nonstick griddle over medium to medium-high heat. Using oil or butter to lightly grease the pan and ladle about 2 tablespoons of the batter for each pancake, do not crowd on the griddle. Turn the pancakes when bubbles appear on the top, 1 to 2 minutes cook until lightly browned on the second side. Remove from the griddle and keep warm while you cook the remaining batter.
Serve with bacon or sausage and warm, pure maple or your favorite version of a fruit flavored syrup.
