We are breakfast people. If cereal is ever eaten for breakfast, it is merely a first course. I keep Cheerios around for the occasional snack, or for those mornings when breakfast is taking awhile to prepare and the little ones need something in the meantime. How anyone survives on just cereal for breakfast, I honestly don’t know.
Most mornings we eat oatmeal and eggs or oatmeal and sausage. We also sometimes eat biscuits with our eggs and sausage, omelets, or muffins. I am not hugely creative in this department. I am getting sort of tired of oatmeal though so I tried this recipe for Oatmeal pancakes (from Cooking from Quilt Country) the other day. The recipe requires that the oats be soaked over night in buttermilk, so you have to plan ahead. We ate these with maple syrup, and all the kids liked them. I liked them because they felt like a stick to my bones sort of food, and I wasn’t hungry an hour after eating them.
2 cups rolled oats
2 cups buttermilk, plus a bit more
1/2 c. unbleached flour
1/2 c. whole wheat flour
2 tsp. sugar
1 1/2 tsp b. powder
1 1/2 tsp b. soda
1 tsp salt
2 eggs
2 Tbsp butter, melted and cooled
butter or oil for frying
2 cups buttermilk, plus a bit more
1/2 c. unbleached flour
1/2 c. whole wheat flour
2 tsp. sugar
1 1/2 tsp b. powder
1 1/2 tsp b. soda
1 tsp salt
2 eggs
2 Tbsp butter, melted and cooled
butter or oil for frying
Combine oats w/2 cups buttermilk, cover, and refrigerate overnight. The next morning sift together (I didn’t bother sifting) the dry ingredients and set aside. In a large mixer bowl, beat the eggs until frothy then add the butter and the oatmeal mixture. If the batter is too thick (it should be rather thick) add a bit of buttermilk. Fry the pancakes at about 345 degrees in butter or vegetable oil. Use a heaping tablespoon (I used the small Pampered Chef scoop) of batter for each pancake and flatten it just a bit. They should be about the size of english muffins.
I taught the older boys how to make simple friendship bracelets. I am sort of desperate for clean quiet activities. Am I the only person who has always (since childhood) kept a box of tangled embroidery thread?
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These look delicious. I've made a pact with myself to never use Bisquick again (hope it lasts). The other day I was running low and when I went to pick up some more at Giant I couldn't find it! I decided it must be a sign. So, guess what?? For our Sunday Breakfast-for-dinner meal tonight, I made the biscuits you posted the other day. Everyone loved them! Matthew even said, "Wow, Mom, these are way better than the ones you usually make!" LOL!
I am glad to know I'm not the only one who doesn't comprehend how somebody survives on cereal for breakfast . . . and who eats First Breakfast and Second Breakfast. Maybe it's the tandem nursing, but I get hungry!
You are one awesome mom!Christina
That last photo is SO lovely – what a gorgeous place to lie outside.The pancakes sound and look wonderful, but I know it is a "no-go" for me right now. My Russians absolutely scorn anything like an "American" pancake. Only blinchiki are acceptable.All my embroidery floss is carefully wrapped around old spools. But don't feel bad – that is probably the ONLY area of my life where you will find tidiness. To my dismay.
Hello,The oatmeal pancakes sound sooo good. I may have to give them a try only it will probably be for dinner since are basically opposite of you. We almost never eat breakfast. We have our omlettes, ( forgive my spelling) waffles, etc., etc. for the last meal of the day. Didn't want to say dinner because dinner means one thing on one side of the continental divide and quite the opposite on the other side of the divide. We love fried potatoes with chunks of bacon fried with them and sometimes I'll dice up a little onion and throw onion in with the potatoes too.
mmmm. The pancakes sound delicious. I will have to try them. We have a big breakfast on Saturday mornings. The weekdays are so busy getting everyone ready for the day.