Your folders
Your folders
Export 11 ingredients for grocery delivery
Instructions Oatmeal Pancakes Recipe: In a small bowl, combine all dry ingredients and stir very well. In a separate bowl, whisk together all liquid ingredients. Pour dry into wet, and stir together to form a batter. (Note: if the batter is too thin–which might be the case especially if using cup measurements of ww pastry flour–just add a little more flour until you get a pancake-esque batter.) For fluffiest pancakes, let the batter sit in the fridge for 10-15 minutes. Lightly grease a medium skillet, then place over medium heat. When pan is hot (see tip), drop small ladelfuls of batter onto the skillet. Flip pancakes, using a spatula, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat. Serve with your favorite pancake toppings. TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter. Recipe makes about 20 small pancakes, the size of the ones in the photos (3-4 servings).View Nutrition Facts
Your folders
cooking.nytimes.com
5.0
(985)
Your folders
kasiakines.com
Your folders
sallysbakingaddiction.com
5.0
(15)
5 minutes
Your folders
sallysbakingaddiction.com
5.0
(16)
5 minutes
Your folders
mountainmamacooks.com
5.0
(4)
Your folders
tasteofhome.com
15 minutes
Your folders
minimalistbaker.com
4.8
(75)
5 minutes
Your folders
pinchofyum.com
4.7
(25)
10 minutes
Your folders
ifoodreal.com
5.0
(22)
20 minutes
Your folders
hurrythefoodup.com
5.0
(5)
15 minutes
Your folders
ambitiouskitchen.com
4.8
(130)
10 minutes
Your folders
allrecipes.com
4.7
(399)
20 minutes
Your folders
epicurious.com
Your folders
peanutbutterpluschocolate.com
Your folders
cookieandkate.com
4.7
(13)
15 minutes
Your folders
epicurious.com
4.0
(177)
30
Your folders
abeautifulmess.com
5.0
(4)
Your folders
thekitchn.com
4.5
(67)
20 minutes
Your folders
loveandlemons.com
5.0
(29)
15 minutes