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Author Notes: Sometimes I find myself short on maple syrup, but my family is requesting pancakes for breakfast (or sometimes lunch... toddlers). Honey is always abundant in my pantry. This pancake recipe is an easy, delicious alternative for those days when the maple syrup has run dry. —Erin Catlin
Makes 4 pancakes
Honey Oat Pancakes
- 3/4 cup toasted old fashioned rolled oats
- 3/4 cup white flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 2 tablespoons melted butter
- 2 tablespoons honey
- Toast the rolled oats until golden and fragrant.
- Whisk the buttermilk, melted butter & honey together.
- Whisk the egg in a separate bowl.
- Reserve 1/4 of the toasted oats for topping. Mix the remaining toasted oats into the buttermilk mixture.
- Whisk the egg into the buttermilk mixture.
- Mix the dry ingredients in a separate bowl.
- Gently fold the wet ingredients into the dry ingredients.
- Heat a pan to medium and plop about a tsp of butter into it. If it sizzles, add 1/2 cup of the pancake batter.
- Cook 2-3 minutes on each side.
- Serve straight from the pan with the Honey Butter Syrup, toasted oats and additional butter if desired.
Honey Butter Syrup
- 1/4 cup honey
- 2 tablespoons butter
- 1/4 teaspoon salt
- Place the honey, butter and salt in a small saucepan over medium-low, heat until melted.
- This recipe was entered in the contest for Your Best Recipe with Honey