If you like breakfast for dinner, or really breakfast any time, you should give these pancakes a try! They are hearty enough to be a meal any time of day. I did alter the recipe slightly. I cut down on the sugar, as several reviews suggested they were quite sweet, which is in keeping with the “cookie” in the title. I’m glad I did cut back, as they were still plenty sweet without being over the top. I also omitted the raisins, mainly because I didn’t have any. I like that you could easily switch this up by adding chocolate chips instead of the nuts and/or raisins (which is in my opinion always a good idea), using a chunky applesauce instead of the mashed bananas, or any number of other ideas. I was a bit worried that the pancakes would be too heavy, but they weren’t at all. I didn’t use whole milk, but instead “soured” my regular 1% milk with a little vinegar. I always think this helps keep pancakes light. They were also very moist, and heated up wonderfully in the microwave the next day.
Recipe Courtesy Of: Rachael Ray
Recipe Located Online At: http://www.foodnetwork.com/recipes/rachael-ray/oatmeal-cookie-pancakes-recipe/index.html
- 1 cup old fashioned oats
- 1 cup all purpose flour
- 1/2 cup brown sugar (I used 1/4 cup)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 ounces, 1/4 cup, chopped walnuts
- 3/4 cup sour cream
- 3/4 cup whole milk (I used 3/4 cup 1% milk with 1 teaspoon of white vinegar stirred in and let it sit for a few minutes before using)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 really ripe bananas, mashed up
- 3/4 cup raisins (I omitted these, but plan on adding chocolate chips next time because I ❤ chocolate more than raisins, anyhow!)
- 1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Rachael includes a good tip with this recipe: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.
Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with additional melted butter. Cook oancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.