A cookie pancake?
NO WAY… have my dreams really come true???
Yes! I think they finally have : )
I absolutely ADORE these pancakes. Maybe it’s because I am so fond of oatmeal cookies or maybe it’s because I just love pancakes so darn much. Either way, I’m a fan.
I’ve made these tons of times before. They are actually the only pancake recipe my Dad likes. For some reason he has always been a french toast kind of guy and would grimace every time we would ask for pancakes as kids. Personally, I think it is because he had only had Bisquick pancakes up until I introduced him to these.
Whenever I am home for the Holidays he always puts in a request for these guys. Jeez, twist my arm Dad… haha. One batch of Oatmeal Cookie Pancakes coming right up!
Believe it or not this is a Rachel Ray recipe. I was surprised by that since she always talks about how much she dislikes baking. And for somebody that doesn’t like baking, she sure can turn out a great pancake recipe!
- 1 cup old fashioned oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 ounces, ¼ cup, chopped walnuts
- ¾ cup sour cream
- ¾ cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 really ripe bananas, mashed up
- ¾ cup raisins
- ½ stick butter, ¼ cup, melted, plus additional for buttering skillet
- Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
- Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about ⅓ cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
by Rachel Ray as seen on Food Network