Pancakes and Sliced Banana

Here we look at a novel and very healthy way of eating oatmeal and pancakes. This is an easy to make dessert, breakfast or anytime snack that is sure to please even the fussiest and finicky of dinners.

Oatmeal Pancakes

Ingredients

• 2 Cups each of Quick-Cooking Oatmeal Buttermilk
• 2 Large Eggs
• 10 Dried Apricots
• ½ Cup each of Flour and Sultanas
• 2 Tablespoons each of Vegetable Oil and Sugar
• 1 Tablespoon of Honey
• 1 Teaspoon each of Baking Soda and Baking Powder
• ½ Teaspoon each of Cinnamon and Freshly Ground Sea Salt

Pancakes with Maple Syrup

Method

1. Dice the dried apricots into small pieces then take a medium large mixing bowl and add in the oats, sultanas, diced dried apricots and buttermilk stir well to combine and then cover with plastic cling wrap and refrigerate for at least 2 hours (overnight would be ideal)
2. Take the oatmeal/apricot/sultana and milk mixture out of the refrigerator and add the eggs, honey and vegetable oil to the mixture. Stir well to combine.
3. Now add in the sugar, baking soda, baking powder, cinnamon and some freshly ground sea salt. Stir well to ensure that all ingredients are thoroughly combined.
4. Now; while stirring continuously gradually add in the flour. Once all of the flour has been added continue stirring for a while until all ingredients are thoroughly combined and more or less evenly distributed throughout the batter mixture.
5. Use a non-stick fry pan or hot griddle and either lightly oil it or use a non-stick cooking spray then bring the fry pan up to temperature
6. Using ¼ cup measures pour the sultana apricot oatmeal batter into the fry pan and let it cook. When bubbles begin to appear on the tops of your pancakes turn them over and cook the other side until it too becomes a lovely golden color.
7. Once cooked transfer your pancakes to a serving plate or place directly onto dinner plate

Stack of Cooked Silver Dollar Pancakes

Serving

These portions will yield around 18 pancakes. You may wish to serve covered in honey, maple syrup, golden syrup, treacle or jam. Slices of fresh fruit also make a wonderful addition to these sultana and apricot pancakes such as the sliced fresh strawberries and cream shown in Fig.X below.

Pancakes Topped with Sliced Strawberries and Cream

As a dessert these sultana and apricot pancakes go down really well topped with a couple of scoops of ice cream, topped with a dollop or two of fresh whipped cream with some finely crushed nuts sprinkled over the top. Then allow the dinner to select their own syrup if they so desire. I find crushed walnuts mixed with crushed pecans and cashews are always well received.

Crushed chocolate flakes also make a welcome topping and for a party treat try sprinkling hundreds and thousands over the ice cream, whipped cream and syrup. Add a little caramel syrup and then finish by adding colored wafer triangles. The kids really go gaga about this.

Enjoy!!!!!