Oatmeal Pancakes With Maple Cranberry Syrup Recipes

CLASSIC PANCAKES

Steps:

• In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
• Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

MAPLE-CRANBERRY SYRUP

Steps:

• Heat maple syrup and cranberry sauce in 1-quart saucepan over medium heat, stirring occasionally, until cranberry sauce is melted. Stir in walnuts. Serve warm. Store covered in refrigerator up to 4 weeks.

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.

OATMEAL PANCAKES WITH APPLE MAPLE SAUCE

Steps:

• Combine apples, water, and orange juice in a small pot; bring to a boil and reduce heat to medium-low. Stir 1 teaspoon vanilla extract and cinnamon into apple mixture. Simmer, stirring frequently, until apples are light golden and most of the liquid is absorbed, 20 to 25 minutes. Stir maple syrup into apples and reduce heat to low.
• Beat flour, oats, milk, egg, coconut oil, 2 teaspoons vanilla extract, sucralose, baking powder, and salt together in a bowl until batter is just-combined.
• Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter. Serve finished pancakes with hot apple-maple sauce.

OATMEAL PANCAKES WITH MAPLE-GLAZED ROASTED APPLES

Steps:

• For the apples: Preheat the oven to 375 degrees F. In a large bowl, toss the apples with the cinnamon, nutmeg and maple syrup. Place the apples in a 9-inch glass baking dish, pour the syrup mixture over and roast until caramelized and soft, stirring a few times, about 30 minutes.
• For the pancakes: Combine the oats and buttermilk in a medium bowl and let sit for at least 15 minutes and up to 30 minutes.
• Stir together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl until combined.
• Whisk together the eggs, milk, maple syrup and vanilla until smooth, and then stir in the oat mixture. Add the wet mixture to the dry mixture and mix until just combined (can be lumpy). Cover and let rest for 15 minutes.
• Place a nonstick griddle or nonstick frying pan over medium heat and brush with oil or melted butter. Pour the batter in scant 1/4 cup portions onto the griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes. Carefully turn over with a spatula and cook another 1 1/2 to 2 minutes. Repeat. Serve immediately topped with the roasted apples and more maple syrup if desired.

OATMEAL PANCAKES WITH CRANBERRY SYRUP

Steps:

• Syrup:.
• In a heavy saucepan, combine the cranberries and water; simmer 10-15 minutes (or until the berries have burst), stirring occasionally.
• Strain the mixture through a sieve into a saucepan, pressing hard on the solids.
• Stir in in the sugar and corn syrup and boil for 2 minutes, skimming off the foam. Let the syrup cool slightly before serving. (The syrup keeps for 1 month; cover and chill).
• Pancakes:.
• In a large bowl, stir together the oats, flour, sugar, baking powder, and baking soda.
• In a medium bowl, whisk together the buttermilk and eggs. Whisk the egg mixture into the flour mixture until combined well. Allow the batter to stand at room temperature for 1 hour or chilled overnight.
• Heat a griddle over medium heat. Brush with oil or butter.
• Drop the batter by 1/4-cup measures onto the griddle; cook pancakes for about 2 minutes on each side, or until they are golden brown. Serve with the syrup.

OATMEAL PANCAKES WITH MAPLE-CRANBERRY SYRUP

Steps:

• 1. Make Maple-Cranberry syrup keep warm. Beat remaining ingedients in medium bowl with hand beater or wire whisk just until smoth. (For thinner pancakes, sitr in additional 2 to4 tablespoons milk.)2. Spray griddle or 10-inch nonstick skillet with cooking sprat heat griddle to 375° or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle.3. Cook pancakes until puffed and dry around edges. Turn cook other sides until golden brown. Serve with syrup. Maple-Cranberry Syrup Heat ingredients in 1-quart saucepan over medium heat, stirring occastionally, until cranberry sauce is melted.1 SERVING: Calories 250 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 40mg Sodium 400mg Carbohydrate 41g (Dietary Fiber 2g) Protein 5g * %Daily Value: Vitamin A 2% Vitamin C0% Calcium 12% Iron 6% * exchanges: 2 Starch, 1/2 Fruit, 1/2 Other Carbohydrate, 1 1/2 Fat * Carbohydrate Choices: 3Together TimeMake happy fruit faves for desser. On dessert plates, arrange blueberries and peach and plum slices to make eyes, nose, mouth and ears. Kids will gobble itup!

OATMEAL PANCAKES WITH MAPLE-CRANBERRY SYRUP

Steps:

• Heat syrup ingredients in a saucepan until melted; stir to mix well and keep warm.
• Oil a griddle and heat to 375°F.
• Mix pancake ingredients until just mixed (don't over stir).
• Pour batter by 1/4 cupfuls onto griddle, and turn when top is bubbly and edges are a little bit dry looking. Brown the other side.
• Serve hot with butter and heated syrup, if desired.