Sunday, June 6, 2010

Recipe of the Week

These recipes were passed on by my Aunt and Uncle M. over the Memorial Day weekend. We tried their recipe again this weekend and were just as pleased to eat them as the first time around. 

Pecan Oatmeal Pancakes topped with Bananas and Buttermilk Caramel Syrup

Pecan Oatmeal Pancakes
Yield: about 20 pancakes
4 C buttermilk
3 C quick oats
1⁄2 C white flour
1/2 C wheat flour
2 t baking soda
1 t salt
4 lg eggs
2 T powdered sugar
1 C pecans chopped (try them toasted)

Mix dry ingredients then add eggs and buttermilk. Let oats soak for 5 minutes. The batter will seem runny. Stir before pouring onto hot griddle. 

BEST served with buttermilk syrup (caramel version) AND topped with sliced bananas. 

Buttermilk Syrup
(serves 6-8)

    1/2 C butter
    1/2 C buttermilk
    1 C sugar
    1 T karo syrup
    1T vanilla
    1/2 t baking soda
In a medium heavy bottom saucepan add first 4 ingredients. Mix. Then add vainlla and baking soda.  Cook on medium-low. Stirring constantly, to avoid burning and foaming over, for 5-10 minutes until it thickens and reaches a deep caramel color and the foam subsides.  If you like a thick caramel flavored sauce, boil and stir for longer.  If you like a bit thinner syrup, add a little bit more buttermilk. 

Stir until foam decreases and serve on pancakes.

**If you increase this recipe do so with all the ingredients except do NOT double the amount of soda. Print Friendly and PDF

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