Even if you can't get your hands on fresh raspberries, these pancakes are equally good made with frozen berries.
INGREDIENTS
2 eggs
2 cups milk
1/4 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup firmly packed brown sugar
1 cup quick-cooking oats, uncooked
1 cup fresh or frozen raspberries
DIRECTIONS
Beat eggs, milk and oil together. Set aside. Combine flour, baking powder, baking soda, salt, brown sugar and oatmeal and stir well. Make a well in the dry ingredients and pour in the egg batter. Stir with a fork, just until blended.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. (I use an electric griddle set at 300 degrees) Sprinkle about a tablespoon of raspberries on top of each pancake. Turn pancakes when tops are covered with bubbles and edges look cooked. Cook for 2 to 3 minutes longer.
Yield about 18 - 20 pancakes.
The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
Bed and Breakfast Foodie
Pin It
Tweet
Posts
Raspberries are my favorite fruit. Can't wait to make these again.
ReplyDeleteYet another recipe from my foodie colleagues that I am dying to try! I do have 2 questions though, can you use corn oil as the vegetable oil? and can you use regular oats or does it have to be the quick cooking oats?
ReplyDeleteWe always have lots of regular oats on hand for our homemade granola so I wanted to check.
Thanks for the answers.
Joyce at the Chambered Nautilus
Yes you could use corn oil. I'd try it with regular oats. I suspect the texture will be a bit chewier than with the quick oats, but the flavor will still be great.
ReplyDelete