Saturday, May 14, 2011

Oatmeal walnut hotcakes

I enjoy breakfast for dinner. Earlier this week, I prepared scrambled eggs with bacon and toast. Nothing to write about, really. Sometimes a simple meal is all you need to satisfy hunger at the end of the day, especially when covered with a few shots of Cholula hot sauce.

I changed coarse tonight. After mulling over several options (including two thawing duck leg quarters), I settled on hotcakes. Thinking back to the granola pancakes on the menu at work one Sunday per month, I didn't think the one cereal in the cupboard would work.

I took my standard hotcake recipe (click here for the recipe) and folded 3/4-cup old fashion oatmeal and 1/2-cup finely diced walnuts into the batter. After tasting the batter, I mixed a bit of vanilla extract and a spoonful of extra sugar in for extra flavor. Some additional milk gave me a batter with the right consistency.

Toasting enhances the sweet, nutty flavor of the walnuts. To toast, set a heavy skillet over medium-high heat. Pour in the walnuts and toast 3 to 5 minutes, stirring frequently. And watch the amount of walnuts you add to the batter, otherwise the hotcakes will be too mealy.

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