Pancakes with a twist. Oatmeal, cinnamon and raisins. These are fantastic!
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To answer how many pancakes exactly it makes I will have to make them for breakfast tomorrow...Yippy! I will let you know exactly how many I get.
I have made these pancakes with spelt flour instead of all purpose and they were still delicious. The texture was a bit heavier as it will be if you use whole wheat but they will still be great and even better for you. Bon Appétit!
Okay so it's the middle of the afternoon and I made pancakes!
Is that so wrong?
This time around I used 1 cup of plain yogurt and 1 cup of skim milk (cause that's what I had) and they were great. The yogurt makes them a bit puffier than the buttermilk, which is nice. I also used a hearty stone milled whole wheat flour instead of the all purpose and that was also a nice addition.
I used a 2oz ladle (same size on the video) and they were the perfect size. I was able to get 10 pancakes and everyone I served them to said that 2 pancakes was actually enough. These are quite a bit "heartier" than your average pancake.
We had guests over last night so I made these for breakfast this morning. They were a big hit! I used apple yogurt and plain milk and just added a little less brown sugar......turned out great. I made about 10 pancakes out of the batter and served them with warm maple syrup. For the four of us it was plenty. Great recipe, thanks Dawn!
I suppose (actually, I hope...) it's fine to substitute the raisins for chocolate chips, or am I wrong? I'm not so sure: isn't it too risky as the chocolate could burn while cooking the pancakes? I mean, the oatmeal makes it already healthy enough, doesn't it?
... delicious! Extremely rich! We loved it! While the hot chocolate chips melt in your mouth, the oats give these pancakes a nice hearty twist. Great!
I left out the sugar as I thought it was already sweet enough with the chocolate.
We wanted to make only two servings, however, with calculating all these new tiny cup measures and conversing them to the metric system at three in the morning it took me a bit until I got the right consistency (maybe using only 3/4 cup of milk instead of yoghurt was another factor). Eventually, we ended up again with about four servings, which was way too much! Next time I have to make them after sunrise and with a lot more friends around.
This morning, I made these pancakes... Oh! They were great! and so delicious ! My son loved these pancakes, and me too...
But I was changed some mount of butter milk, I just add 1 cup of butter milk and I think it good for this recipe, 2 cups of milk were too much ...so batter will be very weak, washy batter!
Thank u for sharing this perfect recipe!
I used cultured Buttermilk Blend that showed "for cooking and baking" on the label. It is a powder in which you add water. Way too watery! So I put another half of the other ingredients except the buttermilk. Still watery so I added some pancake mix that only requires water added to it. I finally got the right consistency. Wow! Still came out very good. I even added chocolate chips along with the raisons for part of the batch, which I really liked. I think I have enough pancakes now to last me quite a while. LOL! That's okay because I will freeze the extra.
Anytime I have not had a success with one of the Rouxbe recipes, it has been because of something I did wrong (but learned from).
While this is a good question, it is also a bigger subject and one that is not currently covered in the cooking school. This may be something that we do a lesson on down the road, but unfortunately (and fortunately), we cannot cover everything - at least not at this time :-) For this reason, our focus is to help students by answering their questions and giving them feedback based on the content we have published to date. In the meantime, there are many many books out there that are exclusively about gluten-free cooking. There are also many sites that are dedicated to gluten free cooking as well. Here are a couple of links you might find helpful. This one is called "gluten free flour alternatives" from celiac.com and this one is called "using alternative flours".
You can also search "gluten free" on Rouxbe (top right of each page) and you will find quite a few other threads and recipes that touch upon the subject of gluten free. Cheers!
my hubby aka resident food critic, loved them!
In order to streamline the a.m. preparation, I mixed the wet ingredients and the dry ingredients separately and combined them just prior to cooking.
It's great to know I can always count on the quality of the Rouxbe recipes! I mean, it really helps to have successful kitchen experiences when learning. Thanks, guys!
I followed the recipe exactly, even using buttermilk. However, my batter was kinda runny. I wasn't sure if I should add more flour to thicken and again, I have the high altitude problem so I had already increased the flour from 3/4 c to 1c. Would it be OK to add more flour or should I cut down on the buttermilk to make the consistency better. Other than being a little flat, they tasted fine!
I'd love to make these again!!!
Yes, this has happened to me before when I didn't let the oatmeal soak long enough once I mixed it with the eggs & buttermilk. Let it rest for a bit longer next time so the oatmeal has a chance to hydrate slightly before combining it with the flour. The batter will be substantially thicker. Glad you liked the pancakes! Cheers!
I made these again and I let the oats soak about 5 minutes. Then when I mixed in the dry, I let it sit for another few minutes. Success!!! The batter was nice and thick and they came out awesome!!! Even though they tasted fine with the runny batter, they tasted even better with the thicker batter!
YUM YUM and my hubby loved them too!
I just love pancakes for dinner on a chilly night :-)