Oatmeal pancakes recipe - Swasthi's Recipes (2024)

FAQs

Is oatmeal better for you than pancakes? ›

Additionally, oatmeal consumers had higher intake of fiber, calcium, iron, magnesium, potassium, and vitamins A and E than consumers of “Doughnuts, sweet rolls, pastries”; higher intake of magnesium and potassium than consumers of “Pancakes, waffles, French toast”; higher intakes of fiber, calcium, iron, and magnesium ...

Beat two eggs with 4 tablespoons of sugar and about one teacup (or 3/4 of a cup) of milk. Add 4 teacups of flour and mix in another teacup of milk "as required" Mix in 3 teaspoons of cream of tartar and 2 tablespoons of bicarbonate soda (baking soda) Fold in 2 tablespoons of melted butter.

Undercooked pancakes can also fall apart if they are still runny in the center. Make sure you're cooking them on low-medium heat, so the inside is able to cook properly without burning the outside.

Restaurants also refrain from using butter and oil on the griddle, popular ways to grease pans when in your own kitchen, which tend to affect the flavor. Overall, it's no wonder that the high quality of restaurant ingredients and standards tend to put their flapjacks over your homemade ones.

The secret is in the egg whites!

To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed. They'll start turning creamy, which means it's time to add them to the pancake mixture. Use a wooden spatula to incorporate everything. There you have it!

Oatmeal is nutritionally rich. It has more protein than most grains and also contains numerous vitamins and minerals. It contains antioxidants and a soluble fiber called beta-glucan, which aids several systems of the body. The beta-glucan soluble fiber promotes regular emptying of the bowel and prevents constipation.

Eating oatmeal for breakfast has been linked to weight loss, better nutrient intake, and lower risk for conditions such as diabetes. Oatmeal has soluble fiber and essential vitamins and minerals. Oatmeal may have some advantages over eggs for breakfast, but research studies have conflicting results.

These vibrant purple pancakes get their color from a natural source: ube, also known as purple yam. This ingredient is common in Filipino desserts, but can be difficult to find in the United States.

Gordon Ramsay's recipe

You will need 2 eggs, separated, 2 tbsp sugar, ½ tsp salt, 2 tsp baking powder, 60g vegetable oil, 300g buttermilk, 160g plain flour, and 1 tsp vanilla essence. Whisk the egg whites “*ntil foamy”. MiX all the other ingredients in a second bowl, then fold in the egg whites.

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and baking powder. Stir in the buttermilk, melted butter, eggs, and vanilla. Pour ¼ cup of pancake batter for each pancake onto the griddle. Cook until the edges start to set and the pancakes are golden-brown underneath.

What makes pancakes fluffier? ›

Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.