Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Oatmeal Buttermilk Pancakes
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- #65722
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 cups quick-cooking oats
1/2 teaspoon baking soda
2 1/2 cups buttermilk
1 cup flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
1/3 cup melted shortening
2 eggs, beaten
directions
Add oats and soda to buttermilk. Let stand for 5 minutes.
Sift together flour, baking powder, salt and sugar. Add sifted dry ingredients, shortening and eggs to oats mixture. Stir until combined.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. Bake to a golden brown, turning only once.
Serve hot with butter and syrup.
added by
garley
nutrition data
156 calories, 7 grams fat, 19 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
March 30, 2008
I used buttermilk, whole wheat flour, flax seeds, and egg whites. Added pecans. They turned out really well. Trying to find an alternative to just eating oatmeal everyday. When using buttermilk it requires more than milk or water. I made enough for several days and changed them up each day by using blueberry, peach and grape jelly, instead of syrup.