The batter was very runny. Perhaps that might be due to the fact that we used dairy-free rice milk instead of buttermilk and (cow) milk. The other element - the quick oats made the pancakes taste a bit unusual...kind of on the lumpy side.
Homeschooling, to me, is about trying new things; and learning what works and doesn't work - especially when it comes to home economics and cooking. To have one recipe that we didn't care for out of 14...that's not bad.
Next week is Pizza Pockets...and the girls are excited to try that recipe and see how it turns out. Until then...we have the recipe for oatmeal pancakes.
Trio of oatmeal pancakes with syrup that
Sophia and Olivia made for breakfast.
1/2 cup flour
1/2 cup quick-cooking oats
3/4 cup buttermilk (we used slightly less than 3/4 cup of dairy-free rice milk and 1 tablespoon of lemon juice; and then let it sit for about 5 minutes)
1/4 cup milk (we used dairy-free rice milk)
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Beat all ingredients in a medium bowl with a hand beater until smooth. (For thinner pancakes, stir in 2 to 4 tablespoons of additional milk.)
Grease a heated griddle, if necessary, with shortening, using a pastry brush. (To see if griddle is hot enough, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.)
For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until pancakes are puffed and dry around the edges. Turn and cook other sides until golden brown.