Monday, January 10, 2011

Rolled Oat and Pecan Pancakes served at the Parish House Inn bed and breakfast

ROLLED OAT AND PECAN PANCAKES
Yield: 6 servings

These yummy pancakes are loaded with whole grains and topped with fruit. It is a favorite with guests of the Parish House Inn.

3/4 cups whole wheat flour
1/2 cup all purpose flour
1/2 cup rolled oats
1/4 cup oatmeal
1/2 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
a generous dash of ground nutmeg
1/3 cup butter, cut into pieces
2 eggs
2 cups buttermilk
1/4 cup honey
1/2 cup pecans, chopped
warmed maple syrup

1. In a food processor, combine whole wheat flour, all purpose flour, rolled oats, cornmeal, baking powder, baking sod, salt and nutmeg. Add butter and process until mixture resembles coarse meal.
2. In a separate large bowl, beat eggs and buttermilk, then beat in honey.
3. Stir in flour mixture and stir until well mixed. Fold in pecans. Let this mixture sit for 5 minutes to allow flours to absorb liquids.
4. Preheat griddle to 350o. Spray surface with cooking spray before ladling batter onto griddle. Flip pancakes when bubbles appear on the surface and cook until done.
Serve with warm maple syrup...enjoy!

Chris Mason