Sweet Treat Tuesday-Oatmeal Pancakes

Well, two weeks ago, my boys requested pancakes. Because I can't make the same thing twice, (having to keep up a blog will do that to you!) I made another pancake recipe. I had been wanting to try this recipe for some time. It originally came from Mel's Kitchen Cafe, but I missed it somehow and was introduced to it on Easy Meals for Moms (another blog I contribute to on occasion.). Let me tell you, they were so good!! I love that they have whole wheat flour and oatmeal. Talk about not feeling guilty for the butter and maple syrup on top of them! You also make a batch of the mix that will last for awhile. All you do is add buttermilk and an egg to one cup of the mix and voila, instant pancake mix, until you run out of the dry mix, then you have to make some more, and trust me, you will want to make more. Give these a try this weekend. I really don't think you'll be disappointed.

On another note, if you don't follow Mel's Kitchen Cafe, you should. It is one of my favorite, go to food blogs. I've never made anything from her site that I didn't like. Go visit her site, I promise you won't be disappointed!

Oatmeal Pancake Mix
from Easy Meals for Moms originally from Mel's Kitchen Cafe

*Makes 10 cups of dry mix

Ingredients:
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil (I used canola.)

Directions:

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable (or canola) oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly and doesn't hold together, add more oil, one tablespoon at a time until the consistency is correct ( I added one tablespoon of additional oil.) Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk, and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side.

*On a side note, I made a recipe and a half and used 1 1/2 cups milk, 1 1/2 cups mix, and only one egg. The turned out perfect.

*1 cup of mix will make about 4-5 4-inch pancakes.