Brown Sugar Oatmeal Pancakes

Last night when I opened the fridge, there wasn't much to see, so I had to be creative. I had planned on making some scrambled eggs and corn for Zeke and I; a little veggie and some easy-to-eat protein. I thought about finishing up the cornbread I had made a couple days ago, but then decided, maybe I'll make waffles. I opened up my "Taste of Home" cookbook and checked out the waffle recipes. I wasn't entirely sold on the idea, then I turned to the previous page and saw Brown Sugar Oatmeal Pancakes. I felt a little better about choosing them as part of Zeke's dinner because they called for oats and whole wheat flour. I had made them once before in November 2010 and rated them as 'Good.' I think I liked them even better this time. They are more hearty than your run-of-the-mill pancake and are a nice twist. You might enjoy them for breakfast (or dinner!) too! 

Brown Sugar Oatmeal Pancakes

 - From my "The Taste of Home Cookbook" 

   *Yield: about 10 pancakes

1/2 c. plus 2 T. quick-cooking oats (ummm, just saw that + 2T. oats as I typed this :o)) 

1/2 c. whole wheat flour

1/2 c. all-purpose flour

1/2 t. baking soda

1/2 t. salt

1/3 c. packed brown sugar

1 egg

2 T. vegetable oil

1 c. buttermilk (I don't know who keeps buttermilk on hand, but I don't. So I always add 1 T. of white vinegar to a glass pyrex mixing cup, then add milk in the rest of the way to fill it to the 1 cup line. I usually do this at the very beginning of working on a recipe then stir it up when I'm ready to use it.)

In a small bowl, combine the oats, flours, baking soda, salt, and sugar. In another small bowl, beat the egg, oil, and buttermilk. Stir into dry ingredients just until moistened. Pour batter by 1/3  cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. 

I enjoy breakfast for dinner from time to time. The only thing that would have made this dinner better was adding bacon or sausage! 

To life... full of pancake variations!