Cinnamon-Oat Panckaes...

Happy Monday to you! I hope that your weekend was nice and enjoyable. We had a pretty relaxing weekend around here. We started watching Cleopatra (which I have never seen but always wanted to), but I fell asleep about an hour or so into it. I guess it will take us a while to watch it at the rate I am going.

Last week discovered a recipe for some pancakes and yesterday morning I gave them a try. We really liked them, so I thought that I would share the recipe with you. It is from Martha Stewart's Everyday Food magazine. The recipe was featured in the Freeze It section and I must admit I never thought of freezing pancakes before. I have made up a big batch of waffles before and put them in the freezer, but the thought of doing the same for pancakes never entered my mind. The recipe uses rolled oats as part of the batter and I really like the constancy and flavor it gave them.

Cinnamon-Oat Pancakes

2 cups all-purpose flour (spooned and leveled)
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil, plus more for skillet

In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes. Repeat with more oil and batter.

They are great served with butter and syrup or bananas and powdered sugar.

Yield: 20 pancakes, 5 servings of 4 pancakes each.

To freeze: Cool pancakes on a wire rack, then arrange in a single layer on a baking shheet. Freeze them until firm, about 30 minutes. Transfer pancakes to a resealable plastic bag and store in the freezer up to 3 months.

To reheat from frozen: For a single serving, warm pancakes in the toaster or toaster oven. For larger batches, arrange pancakes in a single layer on a baking sheet. Cover with foil and heat at 350 degrees F until warm, 10 minutes.