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).
- 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.