Pumpkin Oat Pancakes
Pancakes start as batter poured on a hot griddle or frying pan, cooked quickly and over a high heat. Pancakes are very versatile. There are breakfast pancakes, dessert pancakes, appetizer pancakes, and even entree pancakes. Russian blini are buckwheat pancakes served with smoked salmon or caviar, and sour cream. Hungarian palatchinken are thin pancakes stacked high, filled with lobster, pork, or veal. The light, paper thin, French crepe can be an entree pancake or a dessert pancake. Make these pumpkin oat pancakes to serve to your family anytime.
1/2 cup rolled oats (quick or regular) 1 cup buttermilk 1 egg white 1 whole egg 1 Tbsp. oil 1/2 cup canned pumpkin 1/2 cup whole wheat flour 1/3 cup enriched flour 2 Tbsp. wheat germ 1 Tbsp. sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. cinnamon This recipe makes 8-10 large pancakes.
What to do:
- If possible, print out these directions. Read them through with your child before you begin.
- Let her combine oats and buttermilk; let mixture stand for 15 minutes.
- Show her how to separate the egg white. Add the egg white, the whole egg, oil, and pumpkin to oat mixture; blend well.
- In a small bowl, combine the rest of the ingredients. Stir these into pumpkin-oat mixture until the batter is fairly smooth. Add more milk if the batter is too thick.
- For each pancake, place about 1/4 cup batter on a hot, lightly greased griddle.
- Cook until the pancake starts to bubble. Flip over and cook for another few minutes.
Let's Talk: Ideas to Explore Together.
- How mnay different types of pancakes have you ever tasted?
- Which was your favorite one? Why?
- Why do you think the griddle has to get hot before we cook the pancake?