For the occasion I chose my favorite pancakes, directly adapted from Martha Stewart´s blog about a year ago, and now oficially mine with some little changes on the original recipe :) These are fast to make, thick as you want them, fluffy, and truly delicious. Oatmeal gives them such a good flavor that thisis the only pancake recipe I regularly make. For white pancakes, I only swear for Joyful Abode recipe. These two are all my pancake world.
Oatmeal & Cinnamon Pancakes
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups quick oatmeal (I use it instead of rolled oats, the result is the same)
- 2 cups milk
- 2 large eggs
- 1/4 cup vegetable oil, plus more for skillet
Just a glance to dry ingredients and eggs. Note that not all ingredients are included in the picture. See the list above.
- Combine flour, oats sugar, baking powder, salt, cinnamon, and 1 cup oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and whisk just until moistened. Blend everything in your food processor by pulsing just a few times until all ingredients are integrated. If you like thinner pancakes, add a bit more milk until the batter gets the consistency you want. The runnier, the thinner the pancake will be.
- Heat a large skillet or griddle and oil it a bit. Clean any excess with kitchen paper. To make normal sized pancakes, drop 1/4 cup of batter in the hot skillet and cook your pancake on one side until a few bubbles appear on the surface, 1 to 2 minutes. After that Flip it and cook it until it is browned on both sides, usually 1 or 2 minutes more.
For the purpose of this recipe I poured 3 tablespoons of batter to make each pancake, So I had mini pancakes for breakfast. These pancakes are really filling, a couple of mini ones was enough for my morning-hungry stomach.