posted by Jane 01-11-100 5:12 PM
1/2 cup pecans, toasted and chopped
2 cups buttermilk, or plain yogurt
1 1/2 cups quick-cooking oats (not instant) uncooked
1/2 cup all purpose flour
1 teaspoon baking soda
2 large eggs
1 tablespoon confectioners sugar
In a large bowl, best the eggs, add the buttermilk or yogurt, oatmeal, flour, soda, and sugar. Mix just until the flour is moistened. Stir in the chopped pecans.
Heat skillet over medium heat until hot. Brush lightly with some salad oil. Pour batter by 1/4 cups into hot skillet. Cook until tops are bubbly and bubbles burst, turn and cook until other side is golden. Remove to warm platter and hold in warm oven until all are cooked. Makes about 12 pancakes.
These freeze well and can be heated in a micorwave or oven.
Wonderful without butter and just some maple syrup. They are also great topped with lemon yogurt.
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