Breakfast · Recipes

Mom’s Oatmeal Cinnamon Pancakes

Your mom probably surprised you with pancakes on some mornings too, right?

img_20160319_072652
SURPRISE!!!

My mom is the pancake queen. It’s not that we have pancakes often, it’s just that when we do, she tries out a new recipe each time. In the same way that you can’t strike gold without digging through a bunch of piles of dirt, you can’t find the perfect pancake recipe without trying out gazillions of boring recipes.

Thanks to my mom, the work’s been done for you. These pancakes will blow your mind taste buds. You don’t have to chop any fruit. You don’t have to use truckloads of sugar. You don’t even have to use white flour. You can use milk, buttermilk, or yogurt depending on what you’ve got in your fridge. Basically, I should stop describing it and just hand over the recipe. That’s what you came here for, right?

~~~

Mom’s Oatmeal Cinnamon Pancakes

Serves: 4-6

Ingredients:

1 cup rolled oats
2 cups buttermilk (or yogurt or milk)
1 tbsp canola oil
2 eggs
2 tbsp brown sugar
1 tsp vanilla
1–1 ½ cups flour (whole wheat optional)
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda

Instructions:

  • In a large bowl, combine oats and buttermilk and let stand for 2 minutes.
  • Beat in the oil, eggs, sugar, and vanilla.
  • In a small bowl, combine the flour, cinnamon, baking powder, and baking soda.
  • Stir the dry ingredients into the wet ingredients until just combined.
  • Heat a large, slightly oiled pan at medium heat. Pour ¼ cup of batter for each pancake and cook for 1-2 minutes on each side.

 

 

Breakfast · Recipes · Snacks

Rewe’s Yogurt Muesli Cup

When you start a blog, you have to ask yourself what you’re going to post first. For me, this moment is the deciding factor in whether the blog actually happens or not. More often than not, I freeze at the idea of writing a post worthy of my plans for the blog. Will it be good enough? Will it be interesting enough?

Well, enough of that. Instead of some intro-post or something, I’ll dive straight into the creative stuff that inspired starting this blog in the first place.

Namely, the Yogurt Muesli Cup.

img_20160617_102534

For years I lived within walking distance of a grocery store called “Rewe”. Kinda overpriced, but convenient. And every time I walked through the fresh foods section, I’d have one eye on this cup of goodness right here. Not only does it have no-gross-sugar-added German muesli and yogurt, but it’s brimming with nuts and sliced fruit. Once or twice I’d volunteer to walk the dog just so I could buy one of these and eat it on the way home…

Here’s the ingredients list, copied studiously from the back of the cup:

  • White and red raisins
  • Cashews,
  • Brazil nuts
  • Walnuts
  • Hazelnuts
  • 3.5% fat yogurt
  • 3.5% fat milk
  • Muesli*
  • Banana slices
  • Unpeeled apple chunks
  • Pear chunks
  • Grape halves

For some reason the ingredients list also mentioned percentages, so here those are too:

    • 18% nuts and milk and yogurt
    • 45% muesli
    • 37% fruit

There you have it! My favorite breakfast food ever. Or snack. Or dessert. Don’t forget to post pictures if you make it yourself!

*Note: Muesli over there is not what it is in America. American muesli is like eating tiny, hopelessly crunchy cookies made out of grains held together by sugar. If you want to get this right, either use German / Swiss muesli (I saw it at Walmart once… or you can order it online at German sites), or mix together some of these yourself:

  • Rolled oats
  • Random dried fruit (cranberries, blueberries, raspberries, strawberries, apricot, etc)
  • Chopped dates and/or coconut flakes
  • Other grains and seeds, such as sunflower seeds, barley, sesame seeds, puffed rice, cornflakes
  • Chopped nuts, such as almond slices, walnut pieces, hazelnuts, etc
  • This doesn’t work in a yogurt cup per se, but I’ve seen muesli with chocolate chunks