Oatmeal Raspberry Pancakes Recipes

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
• Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
• Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

MOM'S OATMEAL BLUEBERRY PANCAKES

Steps:

• Heat a lightly oiled griddle or frying pan over medium high heat.
• In a large mixing bowl, mix together oats, flour, sugar, salt, baking soda and baking powder. Stir in eggs and buttermilk. Fold in blueberries.
• Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

RASPBERRY PANCAKES

Steps:

• Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.

OAT PANCAKES WITH RASPBERRIES AND HONEY

Steps:

• Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently, until the raspberries have thawed. This shouldn't take more than 3 minutes or so. Take the pan off the heat.
• Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground.
• Tip into a bowl and stir in the baking powder and cinnamon.
• In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much.
• Pour 1/2 a teaspoon of oil onto a smooth, non-stick griddle (or large cast-iron or heavy-based frying pan) and, with a piece of paper towel, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side, and while that still holds true, the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes. As always, do not press down on the pancakes as they cook, and do not flip them more than once. When you've cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before.
• Serve immediately--the oats carry on drinking up liquid, and the pancakes will dry on standing--with the warm raspberry honey poured on top.

OATMEAL RASPBERRY PANCAKES

Steps:

• 1. In a bowl mix oats and buttermilk. Let stand at least 15 minutes, or up to 30 minutes. 2. Meanwhile, in a small bowl, mix flour, sugar, baking powder, baking soda and salt. 3. In a large bowl, beat eggs, milk and vanilla. Stir in flour and oats mixture. Mix until evenly moistened, then fold in raspberries. 4. Place a nonstick griddle, or nonstick frying pan over medium heat. When hot, coat the pan with a few teaspoons of a light colored oil (you can eyeball the measurement). 5. Pour batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes. Turn with a spatula and cook another 1 1/2 to 2 minutes. Coat pan with more oil as needed to coat remaining pancakes. 6. Serve the pancakes as cook or keep warm on a baking sheet, in a single layer n a 200 degree oven for 15 minutes, or until you're able to serve them. 7. Stack and serve with fresh raspberries, powdered sugar and warm maple syrup.

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.