Rolled Oats And Pecan Pancakes Recipes

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.

FLUFFY PECAN PANCAKES

Steps:

• In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
• In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
• Beat egg whites in another bowl until stiff peaks form.
• Fold into the batter until well incorporated.
• Heat a small amount of oil in a large skillet over medium heat (or use a griddle to make more at a time).
• When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.
• When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.
• Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.

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.