Time 25m Yield 8 Number Of Ingredients 15 Steps:
Combine flour, brown sugar, 2 teaspoons cinnamon, cream of tartar, baking powder, baking soda, and salt in a bowl with a whisk. Combine buttermilk, egg, butter, and vanilla extract in a small bowl. Beat to break up the egg. Pour into the flour mixture and stir until batter is foamy and just combined. Whisk white sugar and 1 teaspoon cinnamon together in a small bowl. Heat a large non-stick griddle over medium-low heat. Pour 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Brush pancakes with the 5 tablespoons butter. Sprinkle each with 1 teaspoon of the cinnamon-sugar mixture. Top with whipped cream.
Time 35m Yield 8 Number Of Ingredients 13 Steps:
Mix buttermilk, oats, butter, eggs, brown sugar, baking powder, baking soda, syrup, cinnamon, salt, and nutmeg together in a large bowl; fold in raisins. Oil a griddle over medium heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 5 minutes. Flip pancakes and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter.
Time 20m Yield 14-18 pancakes, 6-8 serving(s) Number Of Ingredients 13 Steps:
Combine pancake mix, brown sugar, chocolate chips (or cinnamon or oats and cinnamon, depending on variety) and salt. Add milk, egg, butter and vanilla. Whisk together until blended; do not over mix (should still have a few lumps). For each pancake, pour 2 tablespoons batter onto lightly greased hot griddle over medium heat (375* F on an electric griddle). Cook 1 1/2 minutes per side, turning only once. Garnish Snickerdoodle Cookie Pancakes with additional butter and sprinkle with cinnamon-sugar. Garnish Chocolate Chip Cookie Pancakes with whipped cream and additional mini chocolate chips or as desired. Garnish Oatmeal Cookie Pancakes with jam or as desired.
Time 40m Yield 1 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Grease well an individual sized oven-proof dish/ramekin (at least 12 oz, this will bubble a bit). In a small bowl, combine first 5 ingredients (oats through chocolate chips, plus nuts if you’re using them). In a separate bowl, combine remaining wet ingredients (milk through vanilla). Mix together wet and dry ingredients. Pour into baking dish. Bake 30-40 minutes or until top is crispy and oatmeal is relatively firm (quick-oats will firm up more than old-fashioned). Let cool 5-10 minutes. NOTE: Alternately, all milk can be used, but this may make the oatmeal a little looser in consistency, since oats absorb water a little better than milk. If you choose to use all milk, quick oats may be a better choice :). Also, If you want a larger serving size, use 3/4 cup oats and increase water to 1/2 cup.
