OATMEAL COOKIE PANCAKES

This one happens to look like Antarctica.  I know!  Sorta eerie.

“Got a hankering for breakfast?  Got a hankering for a cookie?  Well, superstar chef Bobby Flay came to the rescue with Oatmeal Cookie Pancakes.  Fluffy, oaty, and oh so cookie-like.  Thanks, Bobby.  Enjoy!”

1 1/2 cups Flour

1/2 cup Oats (Old Fashioned or Quick Cooking)

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/4 teaspoon Salt

2 Eggs

2 Tablespoons Brown Sugar

3/4 cup Real Maple Syrup

1/2 teaspoon Vanilla Extract

2 cups Buttermilk

4 Tablespoons Butter, melted

3/4 cups Mini Chocolate Chips (optional)

 

Melt the butter, set aside.

Mix together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.  Set aside.

Mix together the eggs, brown sugar, maple syrup, vanilla extract, buttermilk, and melted butter.

Pour the egg mixture into the flour mixture.

Stir until just combined.

(Optional) Gently mix in the mini chocolate chips.

Refrigerate for 30 minutes.

Preheat griddle to 350 degrees (sorta medium-highish heat).

Pour big spoon sized dollops (a little less than 1/4 cup) of batter onto hot griddle.

Wait until tops are bubbling and bottoms have browned, then flip the pancakes.

Wait until the pancakes are puffy and the new bottoms have browned.

Serve with more maple syrup and enjoy!

 

Makes about 25 pancakes.

Revised Source:  “Oatmeal Cookie Pancakes” recipe in “Bobby’s Brunch” by Bobby Flay.