Sour Cream Maple Brown Sugar Oatmeal Pancakes Recipes

BROWN SUGAR OATMEAL PANCAKES

Steps:

• In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP

Steps:

• Make syrup:
• Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
• Make pancakes:
• Preheat oven to 200°F.
• Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
• Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
• Serve pancakes with warm syrup.

SOUR CREAM PANCAKES

Steps:

• Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
• In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
• In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
• Pour into flour mixture and stir just until mixed.
• Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
• Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
• Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.

MAPLE AND BROWN SUGAR OATMEAL

Steps:

• Bring water to a boil. Add oats and cook, stirring, for 1 minute. Remove from heat and stir in brown sugar and maple syrup. Let sit until desired thickness is reached, 2 to 3 minutes.

SOUR CREAM MAPLE & BROWN SUGAR OATMEAL PANCAKES

Steps:

• Mix first 4 ingredients in medium bowl; set aside.
• Beat egg, milk, sour cream and butter with whisk until blended. Add to dry ingredients; mix just until blended. Let stand 5 min.
• Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.

MAPLE-SOUR CREAM PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease if necessary. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients except additional syrup in large bowl until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden. Serve with additional syrup.

BROWN SUGAR OATMEAL PANCAKES

Steps:

• In a small bowl combine the oats, flours, baking soda, salt and sugar.
• In another small bowl, beat the egg, oil and buttermilk.
• Stir into dry ingredients just until moistened. Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.