Who doesn’t love a nice fluffy pancake, every
day now and then? I would call it a “healthy” fixation.
Flour and old fashioned oats form the base along with a bit of brown sugar (yes!) and the above mentioned spices with a pinch of salt and of course, baking powder.
Please forgive the lack of pictures. I enjoy taking pictures in the natural light. I don’t like having to use the flash. Fall is in full swing here and it is has been raining and windy, pulling the leaves from the trees down to the ground. The clouds have been persistent and unyielding.
adapted from Joy the Baker
- 1 1/2 cups all-purpose flour
- 3/4 cup old fashioned oats
- 2 tablespoons packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 1/2 cups milk
- 1 tablespoon pure maple syrup
- 1/4 cup butter, melted
Whisk together the first seven ingredients. In another bowl, whisk together the eggs, milk, maple syrup and melted butter. (melt the butter in the pan that you’ll be using to cook the cakes)
Stir the flour and milk mixtures together just until combined. Using butter as you go, drop a half cup size of batter onto your skillet and cook until bubbly around the edges.
Don’t deprive yourself, serve these with the real deal maple syrup, not that fake corn syrup kind. You’ll thank me later.