WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Whole Wheat and Oatmeal Pancakes
Marianne Severson, Nalcrest, FL

1/2 cup whole wheat flour
1 Tbsp. packed brown sugar
1 tsp. baking powder
1/2 tsp. salt
1-1/4 cups quick-cooking rolled oats
1-1/4 cups organic nonfat milk
2 eggs, lightly beaten
3 Tbsp. margarine, melted
2 Tbsp. honey

In a large mixing bowl, combine whole wheat flour, brown sugar, baking powder, and salt. In another mixing bowl, combine rolled oats and milk; let stand 10 minutes. Add the eggs, margarine, and honey to the oat mixture. Stir until well-combined. Add the oat mixture to the flour mixture. Stir just until combined but still slightly lumpy. If batter is too thick, thin it by adding additional milk, 1 Tbsp. at a time, until desired consistency is reached. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup of batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter. Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered oven-proof dish in a 300-degree oven.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2007 Wisconsin Energy Cooperative News