2/04/2009

Recipe Time

Well, I had hoped to get online to post last night after work, but honestly I was just too cold and tired when I got home to do more than drink tea and read with the cat on my lap. It was a little nerve-wracking, standing at the cash wrap at the front of the store and watching the snow come down. The manager was able to convince the regional manager to let us close a whole half-hour early (ooh! /sarcasm), using the argument, "There are four people in the store, and they're studying. We've made [under $200] in the last hour." I don't even think $200 covers our operating expenses for the hour.

So I got to clean 3" of snow off my car and make my way, carefully, home by 10 p.m. I'd say we probably got about 5" or so of snow total. I cleaned more off the car this afternoon. The sun's out, but it's cold.

I wanted to share this pancake recipe I made last Saturday to use up expiring orange juice and soymilk, and a leftover packet of dried cranberries from a bag o' salad, but I couldn't find a link for it. So here is my recipe, adapted from Prevention's Feb 2008 issue, for Cranberry-Orange Oat Pancakes:

1/2 c old-fashioned rolled oats
1/2 c whole wheat flour
1/8 c all-purpose flour
1-1/2 T packed brown sugar (I probably used less, because I don't like things too sweet)
2 t baking powder
1/2 t ground cinnamon (I used Cinnamon Plus)
dash of salt
1 large egg
1/2 c orange juice
1/4 c. milk or milk substitute (I used plain soymilk)
1/4 c canola oil (they said you also could use extra virgin olive oil but that seems weird to me)
about 1/4 c sweetened dried cranberries (I didn't have quite that much, so I threw in a pinch of chocolate chips! Nuts might also be a nice addition.)

Time: about 20-30 min.
Servings: 4 (eight 4" pancakes)

1. Preheat nonstick pan or griddle (if you're lucky enough to have an electric one, heat it to 325-350*F)

2. Whisk together oats, flours, sugar, baking powder, cinnamon, and salt in large bowl.

3. In medium bowl, whisk together egg, O.J., milk and oil. Add wet ingredients to dry ingredients and stir just enough to combine.

4. Fold in cranberries (chips, nuts, etc.).

5. Drop just under 1/4 cup of batter onto griddle and cook until edges look dry and bubbles come to the surface (about 3-4 min.). Flip and cook until bottom browns and pancake is cooked through (about 1-2 min.). Repeat until all batter is used up.

I had a little maple syrup with mine. They are very filling, so I'd say eat about two or three and then freeze the rest. They nuke well.

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2 comments:

Amy Giglio said...

sounds yum . I use EVOO a lot in baking because its fruity flavor lends itself well to sweets and it's better for you than Vegetable oil. I've used safflower oil in baking too, but it doesn't turn out as well. The cakes just sort of fall apart. EVOO has health benefits without sacrificing structural integrity of the cake.

Did I just write that? Dang, I'm almost incoherent. I must go to bed. Feel free to delete this, Kate.

Kate P said...

You were up watching "Top Chef," weren't you? :)

I think when my sister and I made brownies for her party in December, she used olive oil. I guess I will have to try it when I make the pancakes again!