Here is a pancake recipe, courtesy Bob’s Red Mill, that will open their sleepy eyes on a Sunday morning. Oatmeal Pancakes with Apples Flambe offers two kinds of whole grains, with steel-cut oats and Bob’s 10-Grain Pancake Waffle Mix. We’d serve these with fresh cut fruit and turkey sausages or bacon on the side. Bob’s Red Mill has a wide variety of flours, whole meal products, gluten free products, entrees, baking mixes, gift packs and lots more. Check out Bob’s here.
Oatmeal Pancakes with Apples Flambe
1 cup steel cut oats
2 cups buttermilk
1-1/2 cups 10-Grain Pancake Waffle Mix
1-1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 tablespoon brown sugar
Butter or coconut oil for pan
Apples for flambe
2 diced Granny Smith apples
4 tablespoons butter or coconut oil
1/2 cup brown sugar
2 teaspoon ground cinnamon
1/3 cup Scotch Whiskey (Use medium quality – poor quality won’t taste as good)
For Pancakes: Soak oats in buttermilk for at least 4 hours or up to overnight. Do not cook oats – this will make your pancakes too dense.
Whisk eggs into buttermilk soaked oats (there should still be some liquid buttermilk, so this should be quite a moist mixture). Whisk in pancake mix. If batter is too thick, whisk in some extra buttermilk. When smooth, whisk in sugar and spices. Leave for 10 minutes. There should be bubbles at the top of the batter, signifying that the mix has a lot of air in it.
Measure out the specified amount and pour from a glass or measuring cup.*
Spoon apples and whiskey sauce over pancakes and serve. You can also top with whipped cream or creme anglaise.
Recipe by Jyoti Kehl, courtesy of Bob’s Red Mill