Harvest Grain and Nut Pancakes

 Posted by on March 20, 2009  Add comments  Tagged with:
Mar 202009
 

Before we get to this recipe, I just want to pass on a little tidbit…

If you bake a loaf of bread for your family, it should not be the texture of a brick.

I have baked 3 loaves of bread every week for the last 3 months, and usually, when they come out of the oven, they’re high and smooth on top, like this:


When I took my last batch of dough out of the bread machine, I knew right away that something was wrong. However, being ever the optimist, I decided to bake it anyway, because who knows? Maybe it would turn out fine.

I was wrong. It was definitely not fine.


This loaf of bread was hard, crumbly, and smelled vaguely of a refinery. Obviously, I screwed up. You know that I keep a week’s worth of labeled bread mix baggies in my freezer, to make the bread-making process quicker and easier. I just put the liquid ingredients in the bread machine pan, dump in the baggie, add the yeast, and start the dough cycle.


Unfortunately, I sometimes get distracted (by children, of course) while filling the baggies, and put an ingredient in twice, (or not at all). In this case, I must have accidentally put too much flour in the baggie, or maybe I didn’t measure the water accurately. Who knows?

I do know that my husband loves me a lot, because he actually ate half of this mutant loaf of bread, just so my feelings wouldn’t be hurt. I finally said, “For heaven’s sake honey, you don’t have to eat that!” and pitched it into the backyard for the birds.

That’s true love for you.

Anyway, on to something that actually turned out. My husband and I are big fans of IHOP’s Harvest Grain & Nut pancakes, and I finally figured out a recipe that I can make at home, and it actually tastes better than IHOP. We made these for dinner last week, and topped them with strawberry compote and whipped cream, with a ham and egg casserole on the side. They were fantastic! Even the picky kids loved them, so you know they’re good.

Heather’s Whole Grain & Nut Pancakes


1 1/2 cups oats (quick or rolled)
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups milk
1/4 cup vegetable oil
1 egg
1/3 cup white sugar
1/4 cup chopped pecans (optional)

DIRECTIONS
1. Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
2. In another bowl, whisk together milk, oil, egg, and sugar until smooth. Mix wet ingredients into dry until well combined (don’t overmix!) Stir in nuts.
3. Lightly oil griddle, and preheat it to medium heat. Spoon 1/3 cup of batter onto the hot griddle. Cook pancakes for approximately 2-3 minutes per side, or until brown.

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  4 Responses to “Harvest Grain and Nut Pancakes”

  1. Whoa! Just tried these and they are delicious! I substituted half unbleached white flour for 3/4 cup of the wheat flour, but I’m sure the whole wheat approach is great too. Thanks! 🙂

  2. Soup….batter came out like soup. Not a useable batter.

  3. […] Cereal – cooked Example: oatmeal or Cream of Wheat. These are incorporated into muffin, cake, or pancake batters. My two favorite recipes for using up leftover cooked cereal are oatmeal crumb cake and harvest grain and nut pancakes. […]

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