Recipe adapted from Betty Crocker
Tomorrow is not only the first day of March (and a day closer to Spring), but it’s also national pancake day. Personally, I’m a huge lover of all breakfast foods, and I love eating breakfast for any meal of the day. During the week I like to keep things simple for breakfast, usually with toast, cereal or oatmeal. I love making things like pancakes either for dinner, or for a nice breakfast on the weekend. I have made pancakes from scratch before, but I am not above using a box mix, which is what I love about these. My mother-in-law first made them for us one weekend with the recommended banana walnut syrup (click on the link for the recipe). I wasn’t a huge fan of the syrup but LOVED the pancakes, and I think they’re fabulous with maple syrup. A friend of mine described these as hearty, which I think is very accurate. One is usually plenty for us, but luckily they taste just as great heated up as leftovers. Enjoy!
Oatmeal Brown Sugar Pancakes
2 cups pancake mix
½ cup quick cooking oats
2 Tbsp packed brown sugar
1 ¼ cups milk
½ tsp cinnamon
Stir together all ingredients. Pour over greased griddle or buttered skillet, making pancakes as large or small as you’d like. Once pancakes start to bubble at edges, flip and continue cooking until cooked through, 3-4 minutes on each side. Makes 5-6 medium sized pancakes.