Tuesday, January 28, 2014

Oatmeal-Brown Sugar Pancakes


Another breakfast we enjoyed at the Prospect Hill Bed & Breakfast Inn during our weekend Anniversary get-away was the Oatmeal-Brown Sugar Pancakes.  We loved'em but apparently we're not the only ones to do so.  Judy and Robert Hotchkiss, the Innkeepers at Prospect Hill, have had so many requests for the recipe that they posted it on their website.  I'm reposting it here for your convenience.

This recipe originally came from Southern Living, see source information at the end of this post.  While coming from non-food related backgrounds, the Hotchkiss’ have had success at finding recipes to make their own and use for the guests of the Inn.  They aren’t shy in the kitchen and that benefits everyone who visits the Inn.

Click on the link if you want to check out our other breakfast of Herbed Baked Egg Soufflé.

I hope you like the pancakes as much as we did!

OATMEAL-BROWN SUGAR PANCAKES

The pancake recipe is on the "breakfast" page:

A perennial favorite of guests from around the world

A perennial favorite of guests from around the world

1 Egg
1 cup Milk
2 TBL Vegetable oil
1 cup All-purpose flour
1 tsp Baking Powder
½ tsp Baking soda
½ tsp Salt
¼ cup Brown sugar, firmly packed
½ cup Quick-cooking oats, uncooked

Beat egg; add milk and oil, mixing well.  Combine flour and the next 4 ingredients; add to egg mixture, mixing until blended.  Stir oats into batter.

For each pancake, pour about ¼ cup batter onto a hot, lightly greased griddle.  Turn pancakes when tops are covered with bubbles and edges look cooked. 

Yield:  10 (4 ½ inch) pancakes.

Makes 2 very large servings or 4 modest ones.

Source:  Southern Living, 1988, credited to Alex Lowery, Baker, FL.


Also, check out a couple of dining options that we experienced in the Mountain City, TN area:

La Cucina Italian Kitchen – Mountain City, Tennessee



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