I love pancakes, but the mister is a pancake purist. When he sees me pull more than one bowl out of the cupboard and move the box of Bisquick aside in favor of a variety of ingredients, he starts to panic. I assured him this morning that plain pancakes would be his if he just indulged me momentarily while I tried a revised version of a recipe that I spotted in the December issue of Everyday with Rachael Ray magazine. He eyeballed the ingredients, shrugged and said that he’d try what I was having. As it turned out, he was very glad he did.
The December issue of Rachael’s magazine featured a rather unique variety of pancakes. Trying to get more whole grains into my diet, the oatmeal pancake caught my eye. It was an altered version of the recipe in the magazine for “Classic Pancakes” (pictured below), that I further altered with excellent results.
Their recipe, simply called Oatmeal Raisin pancakes (also pictured below), I turned into Oatmeal Raisin Cookie pancakes, by adding a sprinkling of chopped pecans and a pinch of cinnamon (two ingredients that are musts in my oatmeal cookies). These two ingredients made all the difference.
They really did taste like oatmeal raisin cookies. Your kids (if not your husband) will love them!