My hubby’s birthday was at the beginning of the month, and because we are students we don’t have a money tree (also known as a job) to pluck twenties from, so instead of going out for a meal I made a bunch of yummy food of his choice at home, in my pajamas and semi-warm. My hubby decided he wanted these Oatmeal Yoghurt Pancakes for breakfast. This Recipe is actually from the cookbook of the month this month The Newlywed Cookbook.
I made this recipe for the first time a couple months ago because I needed to use up some yogurt before it went bad. I made a couple adjustments to add a bit more flavour. My husband loves cinnamon in his pancakes with chocolate chips because this is how his mom would make them for him when he was young. When I crave pancakes I usually crave the classic buttermilk pancakes, but because it was my love’s birthday I added cinnamon and chocolate chips. I thought the cinnamon went particularly well with this recipe of pancakes because of the oats give this recipe a more filling and warm feeling in your belly.
This is the second brunch or breakfast recipe I have shared from this cookbook, and I have no regrets about it. I was going to try to have a more varied sample, but these are too good to pass up. These pancakes freeze well, and so make a really easy weekly morning breakfast. I followed the recipe, but did make a few of my own adjustments. I added vanilla, cinnamon and brown sugar because I found I wanted the pancakes to have a bit more flavour. These pancakes would be perfect served with your favourite seasonal fruit. We ended up having ours simply with butter and syrup.
Here are some possible fillings for your pancakes:
- chocolate chips (we did this)
- chopped pecans (or another favourite nut)
- dried fruit
- 1 2/3 cup flour
- 2/3 old fashioned rolled oats (I used quick oats because that’s what I had on hand)
- 2 tbsp sugar
- 1 1/4 tsp baking powder
- 1/4 heaping tsp baking soda
- 1/4 tsp fine salt
- 1 cup Greek yoghurt (I used vanilla yogurt)
- 1 cup milk
- 4 tbsp butter, melted (I used salted)
- 2 eggs
- 1 tsp vanilla
- 1 tbsp brown sugar
- 1-2 tsp cinnamon (according to your taste)
- In a large bowl add the dry ingredients and whish until combined.
- In a separate bowl add the wet ingredients. Make sure the butter is not too hot or it may cook the eggs.
- Add the wet mixture to the dry and whisk until combined and lumps are destroyed.
- Grease a frying pan or griddle (I use a griddle on my counter) and keep the pan/griddle at a medium heat. Once pan/griddle is hot add 1/3 cup scoops of the batter spaced apart. Sprinkle pancakes with filling of choice (see list above for ideas). The pancake will start to form bubbles. This is a good time to check the bottom of the pancake. (The cookbook has detailed tips on how to cook pancakes). Flip once golden brown on one side. Pancake is finished when golden brown on both sides.
- Spread hot pancakes with butter and serve with syrup or fruit!