Prep 10 mins
Cook 20 mins
Another fruity breakfast treat. The nutritional punch of oatmeal, apricots, and walnuts is loaded into a recipe so tasty that no one will notice how healthy it is. Serve with butter and syrup in the traditional way or try spreading them with softened cream cheese instead. Freeze the extras to reheat in the microwave and you’ll have a hot, delicious breakfast a lot faster than waiting in line at the drive-thru. Or hand them to the kids cold for an on-the-go, in-the-car start when time is short.
- 2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour)
- 1 cup oatmeal (old-fashioned or quick-cooking)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon ginger
- 1⁄2 teaspoon salt
- 2 1⁄2 cups milk
- 1 teaspoon vanilla
- 1⁄4 cup molasses
- 2 tablespoons fresh lemon juice
- 1⁄2 cup heavy cream
- 3 eggs
- 1 cup chopped dried apricot
- 1⁄8 cup walnuts, finely chopped
- additional milk (optional)
- Mix dry ingredients together thoroughly.
- Add lemon juice to cream and let sit for 2 minutes.
- While cream sits, beat eggs into the milk. Combine with cream, molasses, and vanilla.
- Toss apricots and walnuts with the dry mix. Be sure to break up clumps.
- Preheat lightly-greased griddle medium to medium-high.
- Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. DO NOT OVERMIX or pancakes will not be as light.
- Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
- Cook until done in the middle – adjusting heat if necessary to avoid burning.
- Continue, greasing griddle as necessary, until all pancakes are cooked.
- Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don’t cook properly in the center.
- Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
- Leftovers can be eaten cold for breakfast or snacks.
- Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.
Ab-so-lut-ly delicious! I made a few alterations to suite me needs but don't think that the integrity of the recipe was sacrificed. I used skim milk an then fat free coffee creamer for the cream, used only egg white and replaced the molasses with Splenda and pecans for the walnuts. The outcome was a pure delight for breakfast. I simply love the apricots and nuts and the pancake batter its self fluffed and rose beautifully. I made 6, ate 3 and will pop the other 3 into the freezer right away. Made for the Diabetic Forum's Feb '10 Heart Health tag (QI= oats). What a marvelous recipe Killer :D.
These were quite nice but there were too many flavours. However, I don't want to be completely negative : I did like them!
Made these for "New Year Day" breakfast~and I am so lucky to have tagged these. The combination of dried apricots and walnuts sends this recipe over the top with great taste and the ease of putting this together. The oatmeal was a nice addition to this recipe, and with the quiet taste of ginger and molasses. These were also easy to make vegan by removing the egg, (adding egg replacer) adding soy cream ...either way, these are delicious! These are so tasty.......I was hoping for some extra to freeze...but alas, none left. Will keep these coming on the breakfast table for a long time! :D Thanks, 3KillerBs