Home Sweet, Sweet Home

Usual Sunday fare

Growing up, sunday mornings were synonymous with pancakes - blueberry, lemon poppyseed, and the classic apple.  I'd wake up to the smell of the batter frying on the griddle (pancakes turn out much better this way than on a frying pan) and I'd wait until I heard my mum flick on the kettle which meant they were ready before getting out of bed.  Years later, it's funny how some things never change. I sit in the same spot and take the same sections of the newspaper or grab a Good Food magazine. Bonus, there are usually leftovers that I get bring back with me!

Apple pancakes, applesauce, breakfast sausages, & maple syrup

Buttermilk Oatmeal Pancakes

Makes about 6 servings (48 small pancakes)  

2 eggs

1 1/2  cups buttermilk

1 tbsp unsalted butter, melted

1/2 cup whole wheat flour

1/3 cup all-pupose flour

1/2 cup rolled oats

3/4 tsp baking soda

pinch salt

3 tbsp granulated sugar

1 tsp cinnamon

2 apples, peeled and chopped

1. Whisk eggs lightly with buttermilk and butter.

2.  In a separate bowl, combine whole wheat flour, all-purpose flour, rolled oats, baking soda, salt, cinnamon, and sugar.  Stir together very well.

3.  Whisk egg mixture into flour misture just until combined.  Add apples.

4.  Brush non-stick skillet with small amount of oil and heat.  Drop batter by tablespoon for silver dollar pancakes.  Cook on one side until bubbles appear and surface changes from shiny to dull.  Flip and cook for about 45 seconds on second side.