Monday, November 22, 2010

Oatmeal Pancakes with Buttermilk Syrup

These are my favorite pancakes. The pancakes themselves are healthy and they stick to your ribs but it's the syrup that reels you in.  The syrup turns these healthy pancakes into dessert for breakfast.  It's called buttermilk syrup but I think caramel goodness would be a more appropriate name.  There are numerous versions of the recipe out there.  This is my version that I've been using for years.

Oatmeal Pancakes with Buttermilk Syrup

2 cup quick oats
1/2 cup wheat flour
2 Tablespoon Sugar
1 teaspoon baking soda
1 teaspoon  baking powder
2 cup buttermilk at room temperature
2 eggs at room temperature
1/2 stick butter melted
1 teaspoon  vanilla

Combine melted butter, buttermilk, eggs, and vanilla. Add dry ingredients. Mix and let stand 20-30 minutes. Pancake mix will be thick.  Cook pancakes like regular ones over medium heat about 2 minutes per side.

Buttermilk Syrup

1 cube butter
1/2 t baking soda
1/2 c. buttermilk
1 c sugar
1 tsp vanilla

When making the syrup be sure to use a large saucepan.  The syrup will foam up and double in size.  Also some recipes say to boil for only one minute.  This will give you a thin syrup with a hint of caramel taste.  If you want luscious caramel on your pancakes you will need to to cook longer.  Four minutes seems to be the magic number on my stove.  Just watch for the color of the syrup to change to a dark golden color.  This syrup will need to be served warm.  When cool it thickens and becomes goopy.  If that happens just reheat.

Combine butter, buttermilk, soda and sugar in a large saucepan and bring to a boil for 3-5 minutes. Remove from heat and add 1 tsp vanilla. Serve warm.  Make sure you use a large saucepan because the soda makes it foam and more than double in size. Pin It

1 comment:

  1. We L-O-V-E buttermilk syrup! (as does everyone who shares breakfast with us) Yum!


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