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Perfect Blueberry Oatmeal Pancakes

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  • Tip Bones

Good morning, and happy Sunday!


I don't know about you, but I like to end my weekend with a fun breakfast. This morning, I was very happy with the pancakes I made, so of course I want to share the recipe with you! The result that I like most is a thick, fluffy pancake, but if you like crepes or a cake thinner than mine, just adjust the liquid to dry ingredient ratio accordingly.


You can use Bisquick or another pancake mix as the base, but if you don't have any or want to make your own, mix 1 1/2 teaspoons of baking powder, 1/4 teaspoon salt, and 1 tablespoon of butter for every 1 cup of flour you use for your mix. You can store this in the fridge for several weeks, so no need to skimp! If you don't want to use flour for this recipe, substitute the pancake mix for 1 cup of ground oats (the same consistency as flour) and 1/2 teaspoon of baking powder. Now, for the pancakes:


1 cup pancake mix (or alternative listed above)

1 cup ground oatmeal

2 eggs

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 cup milk (non-dairy is fine, too!)

1 cup quartered blueberries

Oil as needed for pan


*for thick pancakes, add more dry ingredients. For thin pancakes, add more milk.


1. Combine pancake mix, oatmeal, salt, and cinnamon.


2. Add eggs and milk. Blend until smooth.


3. Stir in blueberries.


4. Heat cooking oil in a pan over medium-low heat. Pour in pancake batter slowly.


5. Flip pancakes once the bubbles forming on top begin to pop, about 3-5 minutes. Cook for an additional 3-5 minutes, or until golden brown on both sides.


6. Serve hot, plain or with your favorite topping.


Delicious! Have a great weekend!


Photo: Original: Melissa Selleys

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