Thread: Oatmeal Pancakes (recipe)

On Mar 8, 8:49*pm, Melba's Jammin' <barbschal...@earthlink.net> wrote:
> Fleece's post on shroves for dinner inspired me. *While looking up a
> pancake recipe in a 50-year-old Betty Crock cookbook,

Glad that you discovered oatmeal pancakes...we have been enjoying that
delight for more than 40 years in the south. Pour a couple of
tablespoons of maple syrup in the batter along with some real
buttermilk.

On 3/8/2011 7:49 PM, Melba's Jammin' wrote:
> Fleece's post on shroves for dinner inspired me. While looking up a
> pancake recipe in a 50-year-old Betty Crock cookbook, I noticed one that
> needed 2 cups of buttermilk. Just happens that I have 3 cups of
> buttermilk in the fridge. So I made some

That's not an old recipe Barb, nor an old book. My lovely wife still has
that one, her Mom gave it to her when we married. Oh! That was fifty
years ago.
>
> Oatmeal Pancakes, 3-8-2011
>
> Recipe By: Old Betty Crocker cookbook, posted to r.f.cooking by Barb
> Schaller, 3-8-2011
>
> Yield: 12 four-inch pancakes
>
> 1-1/2 cups rolled oats (I inadvertently used 2 cups)
> 2 cups buttermilk
> 1/2 cup sifted all purpose flour
> 1 teaspoon sugar
> 1 teaspoon baking soda
> 1 teaspoon salt
> 2 eggs, beaten
>
> Mix oats with buttermilk.*
>
> Beat in remaining ingredients and bake on a greased griddle as you would
> bake a typical pancake.
>
> These are very good. I used 2 cups of oats and they were fine; no clue
> what only 1-1/2 cups would be like.
>
> * I let the oats soak in the buttermilk while I prepared the rest of the
> recipe - maybe 5-10 minutes?
>
I've never tried it so guess I should, we do like pancakes and the great
grand girls are coming over this weekend.

George

On Tue, 08 Mar 2011 19:49:51 -0600, Melba's Jammin'
<[email protected]> wrote:

>Fleece's post on shroves for dinner inspired me. While looking up a
>pancake recipe in a 50-year-old Betty Crock cookbook, I noticed one that
>needed 2 cups of buttermilk. Just happens that I have 3 cups of
>buttermilk in the fridge. So I made some
Snip recipe

Old Book? Come to think of it, I guess it is. I bought mine in the
early 1960's when I worked for an insurance company that among other
bennies had a library and book sales. I now have a whole collection
of BC cookbooks but always go to that one first.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Mar 8, 7:49*pm, Melba's Jammin' <barbschal...@earthlink.net> wrote:
> Fleece's post on shroves for dinner inspired me. *While looking up a
> pancake recipe in a 50-year-old Betty Crock cookbook, I noticed one that
> needed 2 cups of buttermilk. *Just happens that I have 3 cups of
> buttermilk in the fridge. *So I made some
>
> Oatmeal Pancakes, 3-8-2011
>
> Recipe By: Old Betty Crocker cookbook, posted to r.f.cooking by Barb
> Schaller, 3-8-2011
>
> Yield: 12 four-inch pancakes
>
> 1-1/2 cups rolled oats (I inadvertently used 2 cups)
> 2 cups buttermilk
> 1/2 cup sifted all purpose flour
> 1 teaspoon sugar
> 1 teaspoon baking soda
> 1 teaspoon salt
> 2 eggs, beaten
>
> Mix oats with buttermilk.*
>
> Beat in remaining ingredients and bake on a greased griddle as you would
> bake a typical pancake. *
>
> These are very good. *I used 2 cups of oats and they were fine; no clue
> what only 1-1/2 cups would be like.
>
> * I let the oats soak in the buttermilk while I prepared the rest of the
> recipe - maybe 5-10 minutes?
>
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of St. Pectina of Jella
> "Always in a jam, never in a stew; sometimes in a pickle."
> Pepparkakor particulars posted 11-29-2010;http://web.me.com/barbschaller

I use a recipe close to this. When I remember, I mix the oatmeal and
buttermilk together the night before and let them sit in the fridge
(using 5-minute oats). Makes them a little more tender. Good either
way, though.

Michelle <[email protected]> wrote:

>On Mar 8, 7:49*pm, Melba's Jammin' <barbschal...@earthlink.net> wrote:

>> Oatmeal Pancakes, 3-8-2011

>> Recipe By: Old Betty Crocker cookbook, posted to r.f.cooking by Barb
>> Schaller, 3-8-2011

>> Yield: 12 four-inch pancakes

>> 1-1/2 cups rolled oats (I inadvertently used 2 cups)
>> 2 cups buttermilk
>> 1/2 cup sifted all purpose flour
>> 1 teaspoon sugar
>> 1 teaspoon baking soda
>> 1 teaspoon salt
>> 2 eggs, beaten [snip]

>> * I let the oats soak in the buttermilk while I prepared the rest of the
>> recipe - maybe 5-10 minutes?

>I use a recipe close to this. When I remember, I mix the oatmeal and
>buttermilk together the night before and let them sit in the fridge
>(using 5-minute oats). Makes them a little more tender. Good either
>way, though.

I use oat bran instead of oatmeal in pancakes, and no pre-soaking is
required. I do not include salt or sugar (why would one put salt
in pancakes? bizarre) and I use both baking powder and baking soda.
Other than that, same ingredients as above. (Except that I will
substitute kefir for buttermilk; whichever is on hand, which is usually
kefir.)

Steve

On 3/9/2011 7:00 AM, The Cook wrote:
> On Tue, 08 Mar 2011 19:49:51 -0600, Melba's Jammin'
> <[email protected]> wrote:
>
>> Fleece's post on shroves for dinner inspired me. While looking up a
>> pancake recipe in a 50-year-old Betty Crock cookbook, I noticed one that
>> needed 2 cups of buttermilk. Just happens that I have 3 cups of
>> buttermilk in the fridge. So I made some
> Snip recipe
>
> Old Book? Come to think of it, I guess it is. I bought mine in the
> early 1960's when I worked for an insurance company that among other
> bennies had a library and book sales. I now have a whole collection
> of BC cookbooks but always go to that one first.

Are the pages in yours yellow with age and sticky with cooking residue?
I think our kids left fingerprints on every page when we were teaching
them to cook.

On 3/9/2011 8:24 AM, Steve Pope wrote:
> Michelle<[email protected]> wrote:
>
>> On Mar 8, 7:49 pm, Melba's Jammin'<barbschal...@earthlink.net> wrote:
>
>>> Oatmeal Pancakes, 3-8-2011
>
>>> Recipe By: Old Betty Crocker cookbook, posted to r.f.cooking by Barb
>>> Schaller, 3-8-2011
>
>>> Yield: 12 four-inch pancakes
>
>>> 1-1/2 cups rolled oats (I inadvertently used 2 cups)
>>> 2 cups buttermilk
>>> 1/2 cup sifted all purpose flour
>>> 1 teaspoon sugar
>>> 1 teaspoon baking soda
>>> 1 teaspoon salt
>>> 2 eggs, beaten [snip]
>
>>> * I let the oats soak in the buttermilk while I prepared the rest of the
>>> recipe - maybe 5-10 minutes?
>
>> I use a recipe close to this. When I remember, I mix the oatmeal and
>> buttermilk together the night before and let them sit in the fridge
>> (using 5-minute oats). Makes them a little more tender. Good either
>> way, though.
>
> I use oat bran instead of oatmeal in pancakes, and no pre-soaking is
> required. I do not include salt or sugar (why would one put salt
> in pancakes? bizarre) and I use both baking powder and baking soda.
> Other than that, same ingredients as above. (Except that I will
> substitute kefir for buttermilk; whichever is on hand, which is usually
> kefir.)
>
> Steve
Why do you use baking powder Steve? Just curious, as buttermilk reacts
best with baking soda to produce the rapid rise by causing a chemical
reaction that makes bubbles.

On Wed, 09 Mar 2011 09:54:19 -0600, George Shirley
<[email protected]> wrote:

>On 3/9/2011 7:00 AM, The Cook wrote:
>> On Tue, 08 Mar 2011 19:49:51 -0600, Melba's Jammin'
>> <[email protected]> wrote:
>>
>>> Fleece's post on shroves for dinner inspired me. While looking up a
>>> pancake recipe in a 50-year-old Betty Crock cookbook, I noticed one that
>>> needed 2 cups of buttermilk. Just happens that I have 3 cups of
>>> buttermilk in the fridge. So I made some
>> Snip recipe
>>
>> Old Book? Come to think of it, I guess it is. I bought mine in the
>> early 1960's when I worked for an insurance company that among other
>> bennies had a library and book sales. I now have a whole collection
>> of BC cookbooks but always go to that one first.
>
>Are the pages in yours yellow with age and sticky with cooking residue?
>I think our kids left fingerprints on every page when we were teaching
>them to cook.

Mine was the 3 hole binder type and the covers were falling off and
many of the pages were coming out, even with the hole reinforcements.
It was retired and replaced with a regular bound copy.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

George Shirley <[email protected]> wrote:

>On 3/9/2011 8:24 AM, Steve Pope wrote:

>> I use oat bran instead of oatmeal in pancakes, and no pre-soaking is
>> required. I do not include salt or sugar (why would one put salt
>> in pancakes? bizarre) and I use both baking powder and baking soda.
>> Other than that, same ingredients as above. (Except that I will
>> substitute kefir for buttermilk; whichever is on hand, which is usually
>> kefir.)

>Why do you use baking powder Steve? Just curious, as buttermilk reacts
>best with baking soda to produce the rapid rise by causing a chemical
>reaction that makes bubbles.

Either just baking powder, just baking soda, or some of each works.
I like a little bitterness from the baking powder, but not more
than a certain amount, so I use both.

I also use whole wheat flour (usually, whole wheat pastry flour) and
perhaps that needs more of the rising effect from the baking powder to
not be sorta flat.

Steve

On Mar 9, 9:24*am, spop...@speedymail.org (Steve Pope) wrote:
> Michelle *<mcmoor...@gmail.com> wrote:
> >On Mar 8, 7:49 pm, Melba's Jammin' <barbschal...@earthlink.net> wrote:
> >> Oatmeal Pancakes, 3-8-2011
> >> Recipe By: Old Betty Crocker cookbook, posted to r.f.cooking by Barb
> >> Schaller, 3-8-2011
> >> Yield: 12 four-inch pancakes
> >> 1-1/2 cups rolled oats (I inadvertently used 2 cups)
> >> 2 cups buttermilk
> >> 1/2 cup sifted all purpose flour
> >> 1 teaspoon sugar
> >> 1 teaspoon baking soda
> >> 1 teaspoon salt
> >> 2 eggs, beaten [snip]
> >> * I let the oats soak in the buttermilk while I prepared the rest of the
> >> recipe - maybe 5-10 minutes?
> >I use a recipe close to this. *When I remember, I mix the oatmeal and
> >buttermilk together the night before and let them sit in the fridge
> >(using 5-minute oats). *Makes them a little more tender. *Good either
> >way, though.
>
> I use oat bran instead of oatmeal in pancakes, and no pre-soaking is
> required. *I do not include salt or sugar (why would one put salt
> in pancakes? bizarre)

I put salt in nearly everything. It's a pretty common ingredient in
most
recipes. My palate is habituated to salt, and I give it what it
wants.

White toast sprinkled with salt. Yum.

Cindy Hamilton

In article <4d7772b2$0$17920$[email protected] >,
George Shirley <[email protected]> wrote:

> On 3/8/2011 7:49 PM, Melba's Jammin' wrote:
> > Fleece's post on shroves for dinner inspired me. While looking up a
> > pancake recipe in a 50-year-old Betty Crock cookbook, I noticed one that
> > needed 2 cups of buttermilk. Just happens that I have 3 cups of
> > buttermilk in the fridge. So I made some
>
> That's not an old recipe Barb, nor an old book. My lovely wife still has
> that one, her Mom gave it to her when we married. Oh! That was fifty
> years ago.
> >
> > Oatmeal Pancakes, 3-8-2011
> >
> > Recipe By: Old Betty Crocker cookbook, posted to r.f.cooking by Barb
> > Schaller, 3-8-2011
> >
> > Yield: 12 four-inch pancakes
> >
> > 1-1/2 cups rolled oats (I inadvertently used 2 cups)
(snip rest of recipe)

> I've never tried it so guess I should, we do like pancakes and the great
> grand girls are coming over this weekend.
>
> George

First time Someone has eaten oatmeal that wasn't in a cookie in prolly
65 years or so. Told him to get used to it. "-) I used regular rolled
oats, not the quick ones.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article
<[email protected]>,
Cindy Hamilton <angelicapaganelli@yahoo[email protected]> wrote:

> White toast sprinkled with salt. Yum.
>
> Cindy Hamilton

I learned that years ago ‹ tastes like buttered toast without the fat.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller