Description: These thick, tasty, and nutritious pancakes are perfect for a frosty autumn or winter morning up in the mountains.
Submitted by: Zoe on 2003-08-29 19:11:11
Serves: A couple of hungry Dwarves
Prep Time: 10 minutes
Difficulty: Easy
Ingredients
1/2 cup whole wheat flour1 1/2 cups quick cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 egg, beaten
1 tablespoon oil
1 tablespoon honey or sugar
1 1/2 cups buttermilk (whole milk can be used)
Instructions
Mix flour, oats, baking powder, and salt together in a bowl. Add oil, honey/sugar, egg, and buttermilk/milk to dry ingredients and mix well. Let sit 5 minutes.Ladle onto pre-heated, greased frying pan or griddle. Cook one side, then the other until golden brown.
Serve with syrup, jam, or fruit. (Dwarves, it is said, are particularly fond of boysenberry jam or apple butter since a certain one of their number brought them back from one of his travels.)
3 Comments
Sounds so yummy! Can’t wait to try it!
I tried them and I must say they were VERY good. At the time I didn’t have Quick Cooking Oats (I had whole oats) and I didn’t have Whole Wheat Flour (I had All-Purpose). But Even with the improvising I had to do they still turned out wonderful. I was skeptical at first because the consistency was really runny, But I went ahead and made them and I must say I will defiantly be making them again! Even though they are Dwarf food. Haha!
my mom makes a recipe that is basically the same as this one, but she uses maple syrup and spelt flour. Spelt flour is an ancient grain that gives a lighter bread, more like white flour, but with the nutrition of whole wheat – “Spelt is by nature a whole-food. Unlike wheat, where vital nutritional bran and germ are usually removed during milling, the vital substances of spelt are found in the inner kernel of the grain. However this does not mean that spelt makes a heavy loaf. In fact the exact opposite is true. The real beauty of spelt is in its ability to make a really light, highly nutritious loaf with an appealing nutty flavour. The protein in spelt is such that when the flour is turned into bread it bakes well and results in a very light, soft textured loaf with good keeping qualities which doesn’t shed crumbs when sliced.” If you want to read more, here is the source site:
http://thespeltbakers.ca/what-is-spelt/