Oatmeal Chai Buttermilk Pancakes Recipes

Steps:

• Combine the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a blender; blend until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
• Heat a nonstick skillet over medium-low heat and lightly brush with butter. Spoon about 1 tablespoon of batter per pancake into the skillet, leaving space between the pancakes for spreading. Cook until bubbles appear on the tops of the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the skillet with additional butter as needed.
• Serve the pancakes with a dollop of yogurt and sliced strawberries.

Steps:

• Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

Steps:

• Combine first 5 ingredients in a small saucepan over medium heat.
• Cover and cook 15 minutes.
• Remove from heat; stir in tea leaves and steep 2 minutes.
• Strain mixture through a sieve into a large bowl; discard solids.
• Stir in buttermilk; cool to room temperature.
• Add butter, vanilla and eggs; stir well with a whisk.
• Combine flour, sugar, baking soda, baking powder and salt.
• Add flour mixture to milk mixture; stir until combined.
• Stir in oats.
• Cover and let stand 15 minutes.
• Pour about 1/4 cup per pancake.
• Cook until lightly browned.

Steps:

• Combine the milk and rolled oats in a bowl, and set aside.
• Sift together the flours, baking powder, baking soda, sugar and salt.
• In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
• Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
• If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
• Serve hot with a small amount of butter and maple syrup.

Steps:

• Put all ingredients in a blender. Pulse until mixture is smooth.
• Pour onto hot griddle.
• Serve with butter and syrup.

Steps:

• Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
• Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.

Steps:

• Mix oats and soda to buttermilk.
• Let stand 5 minutes.
• Sift together flour, baking powder, salt and sugar.
• Add sifted dry ingredients, shortening and eggs to oats mixture.
• Stir until combined.
• For each pancake, pour about 1/4 cup batter onto hot, lightly greased griddle.
• Bake to a golden brown, turning only once.
• Serve hot with butter and syrup.

Steps:

• Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Steps:

• In a large bowl combine the first 6 dry ingredients.
• In another smaller bowl whisk together buttermilk, eggs, melted butter and vanilla until well blended; add to the dry ingredients, whisk until blended (there might be some small lumps that still remain).
• Cover and chill for a minimum of 2 hours or overnight.
• Heat oil in a skillet.
• Drop about 1/4 cup of batter into the skillet.
• Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes).
• Turn the pancakes over and cook until the bottoms are golden brown, brushing the skillet with more oil or butter if necessary.