Whether you make them with fresh or frozen peaches, these oatmeal pancakes are super tasty all year round. This recipe is from the 2004 Milk Almanac.
*ingredients:
°1 1/2 cups (375 ml) milk
°1 1/4 cups (310 ml) quick-cooking oats
°1 1/2 cups flour
°2 tbsp 1/2 teaspoon (10 ml) baking powder
°1/2 tsp. (2 ml) salt
°1/4 tsp. (1 ml) ground nutmeg
°1 egg
°½ cup (125 ml) packed brown sugar
°1/4 cup (60 ml) melted butter
°2 tbsp. 1/2 teaspoon (10 ml) vanilla extract
°1/2 tsp. 1/2 tsp lemon peel
°1 1/2 cups (375 ml) peaches, peeled and diced OR frozen and thawed peaches or dried prunes, diced
* Preparation:
Preheat the oven to 400°F (200°C). Spray a little butter with cooking spray or line 12 non-stick muffin cups with paper cups.
In a bowl, mix the milk with the oats. Let it stand for 5 minutes. In a large bowl, mix flour, baking powder, salt, and nutmeg. Whisk eggs, brown sugar, butter, vanilla, and lemon peel into the oatmeal mixture. Pour the dry ingredients and stir the peaches. Stir just enough to wet the dry ingredients.
Spoon into prepared pans. Baking for 30 min or to surface is golden brown also firm to touch. Let it cold down.
Enjoy !
