Oatmeal Scotchie Pancakes Recipe

Flour: Provides the base structure for the pancakes.

Oats: Adds a hearty texture and boosts the nutritional value.

Butterscotch chips: Infuses the pancakes with a sweet, caramel-like flavor.

Brown sugar: Adds a touch of sweetness and depth of flavor.

Baking powder: Helps the pancakes rise and become fluffy.

Baking soda: Works with the baking powder to ensure the pancakes are light and airy.

Salt: Enhances the overall flavor of the pancakes.

Milk: Provides moisture and helps create a smooth batter.

Egg: Binds the ingredients together and adds richness.

Vegetable oil: Adds moisture and helps the pancakes cook evenly.

Vanilla extract: Adds a warm, sweet aroma and enhances the flavor.

When incorporating butterscotch chips into the batter, lightly coat them with a bit of flour before mixing. This helps to evenly distribute the chips throughout the pancakes and prevents them from sinking to the bottom.

• all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, making the pancakes healthier.

• quick-cooking oats - Substitute with rolled oats: Provides a chewier texture and retains more nutrients.

• butterscotch chips - Substitute with caramel chips: Offers a similar sweet, rich flavor profile.

• brown sugar - Substitute with coconut sugar: Adds a caramel-like flavor and is less processed.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda plus ½ teaspoon cream of tartar for each teaspoon of baking powder.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder, but it may slightly alter the texture.

• salt - Substitute with sea salt: Provides a more complex flavor and contains trace minerals.

• milk - Substitute with almond milk: A dairy-free alternative that works well in pancakes.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water for a vegan option.

• vegetable oil - Substitute with coconut oil: Adds a subtle coconut flavor and is a healthier fat option.

• vanilla extract - Substitute with maple syrup: Adds a different but complementary sweetness and flavor.

• Allow the pancakes to cool completely on a wire rack. This prevents condensation from forming, which can make them soggy.
• Once cooled, place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. They can be kept in the refrigerator for up to 3 days.
• For longer storage, place the pancakes in a single layer on a baking sheet and freeze until solid, about 1-2 hours. This step ensures they don't stick together.
• Transfer the frozen pancakes to a resealable plastic freezer bag or an airtight container. Label with the date and store in the freezer for up to 2 months.
• To reheat, you can use a microwave, oven, or toaster. For the microwave, place a few pancakes on a microwave-safe plate and cover with a damp paper towel. Heat on high for 20-30 seconds or until warm.
• For the oven, preheat to 350°F (175°C). Place the pancakes on a baking sheet and cover with aluminum foil. Bake for 10 minutes or until heated through.
• To use a toaster, simply pop the pancakes in and toast on a low setting until warm and slightly crispy.

• Microwave Method:

  1. Place the pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Heat on high for 20-30 seconds per pancake. Check if they are heated through; if not, continue in 10-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the pancakes in a single layer on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for about 10 minutes or until thoroughly heated.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Lightly grease the skillet with a small amount of vegetable oil or butter.
  3. Place the pancakes in the skillet and heat for 1-2 minutes on each side or until warmed through.

• Toaster Method:

  1. If the pancakes are not too thick, you can use a toaster.
  2. Set the toaster to a medium setting.
  3. Toast the pancakes for 1-2 cycles, depending on your toaster's power, until they are heated through and slightly crispy on the edges.

• Air Fryer Method:

  1. Preheat the air fryer to 320°F (160°C).
  2. Place the pancakes in a single layer in the air fryer basket.
  3. Heat for 3-4 minutes, checking halfway through to ensure they are not overcooking.

• Mixing bowl: A large bowl used to combine the dry ingredients and another bowl for the wet ingredients.

• Whisk: Used to mix the dry ingredients together and to combine the wet ingredients thoroughly.

• Measuring cups: Essential for accurately measuring the flour, oats, and milk.

• Measuring spoons: Used to measure the brown sugar, baking powder, baking soda, salt, vegetable oil, and vanilla extract.

• Spatula: Handy for folding the wet ingredients into the dry ingredients without overmixing.

• Skillet: A flat cooking surface used to cook the pancakes. It should be lightly oiled and heated over medium-high heat.

• Ladle or scoop: Used to pour or scoop the batter onto the skillet, ensuring each pancake is approximately ¼ cup.

• Spatula or pancake turner: Used to flip the pancakes once bubbles form on the surface and to remove them from the skillet when cooked.

• Plate: For serving the warm pancakes with your favorite toppings.

Prepare ingredients in advance: Measure and mix the dry ingredients the night before to save time in the morning.

Use a blender: Combine the wet ingredients in a blender for a quick and smooth mixture.

Preheat the skillet: Start heating your skillet while mixing the batter to save cooking time.

Batch cooking: Cook multiple pancakes at once if your skillet is large enough.

Freeze leftovers: Make extra and freeze the pancakes for a quick breakfast later.