Originally this recipe for Oat-Buttermilk Pancakes...came from a Jane Fonda cookbook, but I changed up a few things. I make these all the time.
1 1/2 cup skim milk 1 1/2 tbs lemon juice (add this to the milk and set aside...this is what I use in place of the buttermilk
3/4 oatmeal 1 tbs melted margarine (I just recently left this out and only found it to be a little harder to turn the pancake on my non stick skillit, but will definitely keep it out from now on. 2 egg whites 1/2 tsp vanilla 1 cup flour 2 tbs brown sugar 1/2 tsp baking soda 1/2 tsp salt (now I use sodium free salt...husband has to have it that way) 1/4 tsp nutmeg 3 mashed ripe bananas (of course, you can add whatever fruit you like...I always have these on hand.)
I just put everything in the bowl except the milk until it curdles and then mix and make my pancakes.
I let the extra cool a bit, put the plate of them in the freezer, after a few hours (or until I remember) transfer them to a freezer bag.
I haven't tried Jane's syrup, but will do after I run out of store bought.
1 Pear peeled, cored and diced 1 Apple, peeled, cored and diced 1 cup honey 1 tbs lemon juice 1 tsp grated lemon zest 1/4 tsp cinnamon 4 cloves
In a small saucpan over medium heat, combine all the ingredients. Bring to boil, reduce heat to low and simmer until fruit is tender, about 5 min. Remove and discard the cloves.
Store in an airtight container in the fridge for up to 1 week.
Pancake Mix 2 cup Pl flour, 3 tea baking powder, 3 tea sugar, &frac; cup skim or full milk powder. Mix together and keep in sealed jar. When ready to use: Mix &frac; cup mix with about 1/3 cup water, and make pancakes.
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