The English Kitchen
I made with sour cream and silver dollar sized. In blueberry season, I always made them blueberry buttermilk pancakes, which they all loved, especially with my homemade blueberry syrup on top along with oodles of melting butter. Now that there are only Todd and I here, I only ever very rarely make them.
Usually I only make them on Pancake Day in February, and then I make the lovely crepe like English pancakes. Sprinkled with lemon juice and sugar as tradition calls for. The little fella that lives next door was over last evening and was hungry so I whipped up a batch of these tasty Oaty Hotcakes for us all to share.
Accompanied with a scrumdiddlyumptious Caramel Banana sauce, they went down a real treat! When my kids were growing up we always had hotcakes, or pancakes as they are called in North America, each and every Saturday morning, as well as when they had a friend to stay overnight. Normally they would be either plain pancakes or buttermilk.
I wish I had had this recipe back then. I am sure they would have loved them. Light and fluffy and filled with oaty goodness. The caramel Bananas are the perfect topping, but if you want to be more traditional, you can of course use maple syrup. Other fruit flavoured syrups go very well also, as well as crushed raspberries. Whisk the flour, baking powder, salt, cinnamon and nutmeg together a bowl.
Stir in the oats. Beat the buttermilk, egg and melted butter together. Make a well in the centre of the dry ingredients. Add the wet ingredients all at once and stir together, just until mixed and there are no dry pockets. When ready to cook, heat a large non-stick skillet over medium heat.
Brush with a little butter. Add pancake batter, 1/4 cupful at a time. Don't crowd the pan or they will run together. Cook for 2 to 3 minutes until bubbles appear on the surface of the pancakes. Flip them over and cook for a further 2 to 3 minutes. Transfer to a plate and keep warm while you cook the rest.
Serve hot, along with the caramel Bananas. Mmmm . . . Place the butter, brown sugar, water and vanilla in a large skillet over medium heat. Whisk together and heat until the mixture comes to the boil, thickens slightly and forms a caramel. Add the bananas and toss together until they are well coated.
Boy do your pancakes look good! Welcome to the Hungry Squidz Choice Group. Please stop by the group and grab the blue ribbon for your lens! I will try your recipe out but I prefer golden syrup or just lemon juice on mine. Who doesn't love pancakes, Beautifully crafted lens, and a welcome addition to Culinary Favorites From A to Z, where P is definitely for pancakes! I love pancakes, and also crepes - and blintzes! I love pancakes, it's my hubby's job to make pancakes in our house (they're called mums breakfast in bed!). I must show him this recipe. This is a delicious recipe for pancakes. I am going to eat it dripping with Vt. Maple Syrup.Lensrolled to Flip the Pancake and Sing about Waffles.
Like my page on Facebook! Click here to get free recipes by email! ’re the perfect breakfast comfort food. When it comes to breakfast foods, I’m all about taking the healthy route while still enjoying our favourite classic recipes. My kids love pancakes so finding a way to make my mom’s traditional buttermilk pancake recipe a little healthier was a must! It’s always nice to come together as a family over a pancake breakfast, especially when it’s one you know is healthy for your family. You’ll love my Skinny Make-Ahead Breakfast Casserole or this delicious Apple Cinnamon French Toast Bake!
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