These gems are glorious as a treat for Mom on Mother’s Day morning. Served with coffee or tea, orange juice and some fresh berries on the side, it’s super-duper way to say “thank’s Mom” (as long as you do the dishes, too).
- 1 Cup cake flour
- 1/2 Cup regular or quick-cooking oatmeal
- 1/4 Cup light brown sugar (packed)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 Cups buttermilk; shaken well
- 1 egg
- 3 Tablespoons melted butter or canola oil
- butter or oil spray
- warm pure maple syrup or honey
- Combine flour, oatmeal, brown sugar, baking soda, cinnamon and salt in large bowl. Set aside.
- Put buttermilk, egg and melted butter into small bowl. Whisk until frothy. Add to dry ingredients; stir until smooth. (Can be cooked immediately or refrigerated up to 5 days.)
- Stir before using. If batter is too thick, stir in 1 tablespoon buttermilk or water and repeat if needed. Heat greased nonstick griddle over medium-low heat.
- When hot, spoon 2 tablespoons batter per pancake onto griddle into 3-inch rounds. Cook until pancakes bubble and brown on edges, about 3 minutes. Use spatula to turn and brown other side, about 2 to 3 minutes more.
- Can be kept warm in 200-degree oven while remaining pancakes are cooked. Serve hot with warm maple syrup or honey passed separately.
Each of 20 pancakes: 64 calories; 71 mg sodium; 16 mg cholesterol; 2 grams fat; 9 grams carbohydrates; 2 grams protein; 0.03 gram fiber.