Trying to be cheap

 In an effort to save some money, I have been trying to not run out for groceries everytime I can’t think of something to make for dinner.  This has turned into us having breakfast for dinner at least once a week!  Maybe not the healthiest choice, but it certainly is yummy.  Thanks to my grandparents, I was able to make some homemade berry sauces to  try as well (raspberry, blueberry, and a marion/boysen/blackberry- I can’t tell what it is).  Tonight we’ll be trying the blueberry sauce with waffles, but tried the other two on these waffles a few weeks ago.  Let me tell you, they were amazing!  The oatmeal definitely makes the pancake a little dryer, so I made them relatively runny and tried to not overcook them (I wasn’t too successful in that area, according to Kyle).

Oatmeal Pecan Pancakes

  • 1 1/2 cups quick-cooking oats
  • 1 cup flour
  • 2 tbs brown sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups milk
  • 2 eggs, lightly beaten (I definitely didn’t beat them, that’s another dish to clean…)
  • 2 tbs butter/margarine, melted
  • 1/2 cup chopped pecans

In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.


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