Snug Hollow Oatmeal Pancakes
recipe from our friend Barbara Napier at Snug Hollow & photography from Talitha Schroeder
Ingredients
1 cup thick rolled oats (Barbara recommends buying these in bulk at a natural foods store)
1 cup all-purpose flour
½ cup whole wheat flour
2 ½ t. baking powder
pinch of salt
2 T. brown sugar
2 large eggs
2 cups buttermilk
6 T. butter, melted
Directions
In a large mixing bowl, add all dry ingredients. Mix well. In another bowl, beat the eggs and stir in buttermilk and butter. Combine wet and dry ingredients and stir well. Let mixture rest while you heat the griddle. (Barbara says this is very important!) Add a little more milk to the batter if too dry. Use cooking spray to prevent sticking. Pour out batter by the half cup. Pancakes are generally ready to turn when they first begin to bubble and stiffen on top.
For light, fluffy pancakes, refrain from flipping more than once. Add blueberries after pouring onto the griddle if you’d like. Heat maple syrup and garnish with gingered bananas.
Serves 3 hungry people.
Gingered Bananas
We serve this golden goody on our oatmeal pancakes and French toast. Homegrown peaches may be substituted.
1 banana, sliced
1 T freshly grated ginger
1 T brown sugar
water (as needed)
Combine ginger, bananas and sugar in a skillet. Add a teaspoon or two of water to the skillet to prevent burning. Stir and let simmer for one minute and spoon onto pancakes. This is enough bananas for one pancake recipe.
© 2022, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
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