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Prep Time: 7 Minutes Cook Time: 10 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This recipe is from the book Barefoot in the Kitchen: The Pregnancy Survival Cookbook by Jennifer Evans Gardner, although, I got it from Taste for Life magazine. I'm not pregnant nor do I intend to be, but these sure do sound good! Ingredients:
1 cup flour |
1/2 cup oat bran |
1 1/4 teaspoons baking powder |
1/8 teaspoon cinnamon |
1 cup milk or 1 cup soymilk |
3 tablespoons brown sugar |
2 tablespoons melted butter or 2 tablespoons vegetable oil |
1 egg, beaten |
1 teaspoon vanilla extract |
1/2 cup pecans, chopped |
maple syrup, to serve |
Directions:
1. Mix together the flour, oat bran, baking powder and cinnamon in a large bowl.
2. It's best to do this with a fork because it turns out a bit more like it was sifted, resulting in a fluffier and lighter end product.
3. In another bowl beat together the egg, milk/soymilk, butter/oil, vanilla and brown sugar until smooth.
4. Add the wet ingredients (eg the second bowl) to the dry ingredients (eg the first bowl) and mix gently until completely, but just combined.
5. Fold in the pecans.
6. Lightly grease a hot griddle or frying pan over medium-high heat.
7. Spoon the batter onto the griddle (in about 1/4 cup increments) and cook until pancake appears to look more solid around the edges and bubbles form in the centers.
8. Each side should be golden or golden brown.
9. Serve hot with maple syrup.
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