The Houndstooth Gourmet

(Oatmeal pancakes with butter, maple syrup and raspberry sauce)

I know, I know! Another oatmeal recipe. But, what am I supposed to do with 8 pooooooooooooouuuuuuuuuuuuuunds of oatmeal? Damn Costco!

Find. More. Oatmeal. Recipes.

Tired. Of. Oatmeal. For. Breakfast.

But am I? As it turns out–no!  I was a happy camper when I made ate these pancakes. I mean, really happy. I like pancakes. And waffles. But, frankly, I usually get bored with them after 3 bites. Not with these, however. The texture is phenomenal from soaking the oats overnight. To tell you the truth, when I looked at the oats and buttermilk after marinating all night, I thought “wow, this is so thick that I think I must have done something wrong”. But after adding the eggs, the mixture loosened up, then came together again once the dry ingredients were added. The honey and cinnamon added a delicious finish.

(Oatmeal pancake with real maple syrup and homemade raspberry sauce with a touch of balsamic vinegar)

As bloggers, we all know how dissappointing it can be to put forth the effort to make and photograph a meal, only to have it come up short and be unworthy of publishing. Honestly, these are now my “go-to” pancakes. I am beyond pleased. I do hope that you try them!

(p.s. I think that these pancakes might be good for you too)

Oatmeal Pancakes

makes 16 pancakes

Ingredients

• 2 cups Old Fashioned Quaker Oats, or other quick-cooking oatmeal
• 2 cups buttermilk
• 2 large eggs
• 1 tablespoon honey
• 2 tablespoons vegetable oil
• 1/2 cup flour
• 1/2 teaspoon cinnamon
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions

Add oats and buttermilk to a mixing bowl. Stir to combine and cover with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight (this gives the pancakes their distinctive texture). Add eggs, honey and oil. Stir to combine. Add the remaining ingredients and mix together.

Lightly oil a non-stick pan or griddle. Pour batter in 1/4 cup increments. Watch for the tops to bubble. Turn pancakes and cook until golden on the second side.

Tags: pancakes, Recipe, Uncategorized by Ramona
34 Comments »

What do you do with an enormous box of Quaker Oats? Make baked goods, of course! Now, I initially bought this near year’s supply at Costco over a year ago, and while bowls of oatmeal in the morning can be healthy and comforting, my eye wandered to the back of the box where this recipe was listed.

Vanishing Oatmeal Raisin Cranberry Cookies did just that this week at Frank’s office, where many people came back for seconds, some asking for the recipe. They’re chewy, just a bit sweet and aromatic from the cinnamon, and the tart cranberries are a nice foil. The original recipe calls for raisins, but I had dried cranberries on hand. I think this recipe would also work well with dried cherries, again, for the tart foil.

Here’s the original recipe with my modifications to suit my taste. Enjoy, and feed your friends!

Vanishing Oatmeal Raisin Cranberry Cookies

Ingredients
• 1/2  pound (2 sticks) margarine or butter, softened
• 1  cup firmly packed brown sugar
• 1/2  cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla (I used 1/2 teaspoon)
• 1-1/2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1/2  teaspoon salt (optional)
• 3  cups Quaker® Oats (quick or old fashioned, uncooked)
• 1  cup raisins (I used dried cranberries)

 

Preparation

Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Tags: baking, cookies, cranberry, Recipe by Ramona
6 Comments »