Weekends are a bit like rainbows; they look good from a distance but disappear when you get up close to them - John Shirley
Weekends are times I like to get up late, hope that the kids wake up at least half an hour after I do. That sacrosanct half an hour gives me time to savor my morning cuppa in leisure. Yes, I really like to take my time over my huge mug of strong filter coffee. A hurried cup or drinking my coffee with the kids hovering around, threatening to spill the hot liquid, really takes the fun out of it. My idea of an ideal weekend is waking up late, sip my coffee leisurely, go for a walk, come back home to the smell of freshly cooked hearty breakfast. Later during the day, pop a bake in the oven, curl up with a good book in my hand, some good music playing in the background, the kids hanging around but peacefully, they will not fight, do their assignments themselves. Sigh! This of course is wishful thinking...What's you idea of an ideal weekend?
Weekends make me extra lazy, more so when it comes to cooking breakfast. I wish fervently that somehow hubby suddenly beings to love cooking, offering and insisting that he cook the breakfast. But ouch, reality hurts! He can't cook anything other than instant noodles or rice and again its yours truly who has to don the apron. Did I earn some sympathy here? If you have a hubby who is a gourmet class cook or something like that, have a heart, don't tell me about it:-)
Oh yes, we have Darshini's or the self service South Indian style hotels, one or two in every street and cross, no kidding, but no thanks, I would rather not eat a greasy masala dosa first thing in the morning. Come to think of it, I don't even want to make an effort to get dressed to go out. So home-made breakfast it has to be. But then I should at least make an effort to not make something totally uninspiring either. Hubby will survive that (see how we take them for granted!) , but the kids? Aaaw, gotta make something indulgent for them, once in a while at least. If not all my other sterling qualities, they have surely (and thankfully!) inherited my sweet tooth. Pancakes on the griddle will surely have them seated on the table much before the pancakes go on the waiting plates. Honey and chocolate sauce will already be well on their way into the tummies with me playing spoilsport by whisking away these bottles.
Warm pancakes was the breakfast this weekend, the cloudy morning making the prospect of the sweet smell of vanilla and honey wafting in the air even more alluring...The recipe Oatmeal Raisin Pancakes is from Joy The Baker. Soft, slightly sweet pancakes with plump raisins giving your palate a lovely surprise now and then. You could replace the raisins with chocolate chips and I bet you get a honey-sticky kiss on the cheek from your kids and win the Best Mom award...for that morning that is...:-)
Recipe adapted from here . Joy's recipe has eggs and additional flavorings of cinnamon and nutmeg. I made the pancakes egg less and used only vanilla for the flavoring. I haven't tried a lot of varieties in pancakes, the other one I normally make are the Eggless Chocolate Pancakes. I have no idea if using eggs will make a lot of difference to the taste or texture. The pancakes without eggs turned out soft and quite fluffy. If you wish, go ahead and use eggs as in the original recipe. Again, this has oats and APF, I would try replacing part of the APF with whole wheat next time.
The below recipe makes quite a number of pancakes enough to serve 3-4 people. You may want to halve the recipe if cooking for two.
Corn flour 1/4 cup
Warm milk - 1/4 cup
The below ingredients remain the same
APF - 1 1/2 cups
Old fashioned oats - 1/2 cup, heaped ( I used quick cooking oats, Quaker)
Brown sugar - 2 tablespoons
Baking powder - 2 teaspoons
Baking soda - 1 teaspoon
Salt - 1 teaspoon, I did not use
Ground cinnamon - 3/4 teaspoon (I did not use this)
Ground nutmeg - a pinch ( I did not use this)
Buttermilk - 2 cups, I used homemade, refer note.
Honey - 1 tablespoon (Joy has used maple syrup)
Butter, melted and cooled - 4 tablespoons
Vanilla extract - 1 teaspoon (use 1/2 teaspoon if using cinnamon, nutmeg)
Golden raisins - 1/2 cup
Oil or cooking spray (for cooking)
Procedure: In a bowl combine the flour, oats, sugar, baking powder, baking soda, spices and salt (if using) . In another large bowl combine the cornflour and the warm milk. Mix well ( beat the eggs and proceed if using, then you wont be using the cornflour and milk). Add buttermilk, butter , honey and vanilla and mix well. Add the dry ingredients, mix well until mostly smooth. Do not over mix or your pancakes will be tough. Fold in raisins and let batter set for a few minutes.
Heat a griddle or pan over medium heat. Grease with cooking oil or butter. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough. Lower the heat, I cooked on low heat.
Ladle about 1/4 cup (or 2 tablespoons for small pancakes) of batter onto the griddle. Cook on the first side until bubbles that form start to pop. Lift up the pancake gently on one side and ensure its not overcooking or browning too much. Adjust heat if needed. When bubbles start to form, flip gently, cook till golden brown.
Serve warm with honey or maple syrup or chocolate sauce.