- In a large mixing bowl combine whole wheat flour, brown sugar, baking powder, and salt. In another mixing bowl combine rolled oats and milk; let stand 10 minutes. Add the eggs, margarine or butter, and honey to the oak mixture. Beat until well combined. Add the oat mixture to the flour mixture. Stir just until combined but still slightly lumpy. (If batter is too thick, thin by adding milk, 1 tablespoon at a time, until desired consistency is reached.)
- Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
- Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. Makes 12 pancakes.
From the Test Kitchen
Prepare as above, except cover 1/2 cup raisins with hot water. Let stand 15 minutes. Drain; add raisins or batter. (Or, soak raisins in 3 tablespoons rum. Let stand 15 minutes. Do not drain; add raisin mixture to batter.)
Apple-Cinnamon Oatmeal Pancakes:
Prepare as above, add 1/2 teaspoon ground cinnamon to the flour mixture. Then fold 1 cup finely chopped, peeled apple into the batter.
Nutrition Facts (Honey-Oatmeal Pancakes)
- Per serving:
- 114 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 37 mg chol. ,
- 1 mg sodium ,
- 14 g carb. ,
- 1 g fiber ,
- 4 g pro.