Today is a big day. Huge.
While I can’t really tell you why – not yet, anyway - I promise that it really is big.
And a big day like today deserves a big breakfast. Growing up, that term meant homemade biscuits and gravy, over medium eggs and bacon. My mom made a mean biscuits and gravy.
A moment of silence, please.
Rarely, though, did she make french toast or pancakes – sad because pancakes are so yummy and so worthy of the big breakfast term.
Especially these Oatmeal Cookie Pancakes.
1 cup baking mix, such as Jiffy or Bisquick
1/2 cup oatmeal
3/4 cup milk (I used unsweetened almond milk)
1 egg white
1/2 to 1 teaspoon cinnamon, depending on taste
1/4 teaspoon vanilla
2 packets Truvia or 2 tablespoons sugar
Raisins or other fruit
Add 1 tablespoon canola oil to skillet and preheat over medium heat.
In a bowl, gently mix together baking mix, oatmeal, milk, cinnamon, vanilla and sweetener. Let the mixture rest for a few minutes. I find that this resting period is key to getting a fluffy pancake. Also, as you are using uncooked oatmeal, it allows the cereal to soak up some of the milk and soften up a bit.
Spoon batter onto skillet and sprinkle with raisins (or fruit, like bananas, if your husband has a weird sense of what tastes good). Allow the pancakes to cook until they get a smidge dry on the sides and have bubbles in the middle. Flip. Cook all the way through.
Serve with butter, syrup and a glass of ice cold milk.
Note: If your raisins sort of suck, allow them to soak for a half-hour or so in some water – which will give you time to make some coffee and feed your screaming 3-month-old.
How do you like your pancakes? What are you doing today?