Oat Pancakes With Cranberries And Pecans Recipes

CRANBERRY, ORANGE AND PECAN PANCAKES

Steps:

• For the cranberry, orange and pecan sauce: Combine the cranberries, granulated sugar, cinnamon, allspice, nutmeg, cinnamon stick, orange zest and juice and 1/2 cup water in a medium pot. Bring to a boil over medium heat, then reduce to a simmer and cook until some cranberries burst but some still remain whole, 8 to 10 minutes. Cool completely, remove the cinnamon stick and stir in the pecans.
• For the pancake batter: Mix the flour, brown sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, vanilla and eggs in a separate bowl. Make a well in the middle of the dry ingredients and pour the milk mixture into the well. Gently whisk until combined, but do not overmix, as it will make your pancakes chewy. Let the batter rest for 20 minutes.
• Meanwhile, chop 1 cup of the pecans and set the remaining 1/2 cup aside.
• Heat a large nonstick or cast-iron skillet and coat with about 2 tablespoons butter. Add a scant 1/2 cup batter per pancake to your pan, leaving space between each. Sprinkle a handful of the chopped pecans in each. Cook until you see bubbles on the sides and in the center of the pancakes, 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes. Remove from the pan to a flat surface to cool a few minutes. Cook the rest of the pancakes in butter in batches.
• Hold a pancake flat and use a paring knife to make a 1/2-inch horizontal cut in the top. Slip the knife in horizontally and move it back and forth while turning the pancake to make a pocket. Repeat with all the pancakes. Spoon some sauce inside each pocket. (See Cook's Note.) Make stacks of stuffed pancakes on a serving platter. Or, stuff a few and serve with the remaining sauce on the side. Top with the reserved pecan halves for garnish.

CRANBERRY PECAN OATMEAL COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

PECAN-OATMEAL PANCAKES

Steps:

• In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

LEFTOVER CRANBERRY SAUCE PANCAKES WITH PECANS

Steps:

• In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and nutmeg.
• In a medium bowl, beat the eggs. Whisk in the milk, cranberry sauce, butter, and vanilla.
• Pour the wet ingredients over the dry and whisk together just until incorporated. Stir in the pecans.
• Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired (it's not necessary if you're using non-stick equipment), and pour 1/3 cupfuls onto hot griddle/pan. Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minute. Flip and cook for another minute until golden brown on both sides and cooked through.
• Serve topped with maple syrup, an extra spoonful of cranberry sauce, and a sprinkling of chopped pecans, if desired.

QUICK OATMEAL PANCAKES

Steps:

• Place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. Stir in the oats.
• Mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. Whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. Mix oat mixture and egg mixture with flour mixture; stir to combine.
• Heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. Cook pancakes until bubbles appear on top layer, about 5 minutes. Flip and cook other side until evenly browned, about 5 more minutes.

ROLLED OATS AND PECAN PANCAKES

Steps:

• In a food processor, combine whole wheat flour, all-purpose flour, rolled oats, cornmeal, baking powder, baking soda and nutmeg.
• Add butter and process until mixture resembles coarse meal.
• In separate bowl, beat eggs and buttermilk, then beat in honey.
• Stir in flour mixture and stir until well mixed. Fold in pecans. Let stand for 5 minutes.
• Ladle onto hot griddle coated with cooking spray. Cook each side until golden brown.
• Serve with apple topping.

OAT PANCAKES WITH CRANBERRIES AND PECANS

Steps:

• Combine the dry ingredients in a bowl except the white flour.
• In a seperate bowl combine the wet ingredients.
• Pour the wet ingredients into the dry and mix briefly, add the cranberries and pecans - mix until combined.
• Check the batter consistency, if it is too runny add two tablespoons of white flour to bind.
• Pour 1/3 cup of the mix on a hot lightly oiled griddle or skillet, turn when bubbles begin to appear and cook back side till golden
• The recipe will make about 20 pancakes. They freeze extremely well if you can't eat them all.