Sunday wasn't quite as nice, so we... well, actually I... decided that a pancake brunch would be grand. BW is the pancake-master in this house, so I'm usually the one who decides when pancakes are a good idea - which he then implements. I think it's a great system. :-) Although cloudy it was pleasantly warm, but the weather was predicted to deteriorate by late afternoon (and did it ever, abruptly obliterating our lovely weekend with very sudden 60 mph winds and snow that are continuing today!) So we took the dogs on another good walk, and this time I took my camera and got some nice photos of the mountains. As with the sunrise photos and a couple of eerie ones I took of the winter storm's leading edge blowing by, I'm saving most of them for SkyWatch posts ~ but here's another sneak peek...
By the time we got home it was about 1pm and BW thought that meant he was off the hook for a pancake brunch. But since I was hungry AND wanting to take photos of them so I could share the recipe on this post, I held him to it. And aren't you glad I'm such a hardass? :-)
Chunky Apple Oatmeal Pancakes
based on a recipe at FatFree Vegan Recipes
1½ cups whole wheat pastry flour
¼ cup rolled oats
¼ cup oat bran
1 teaspoon cinnamon
1 TBSP baking powder
½ teaspoon salt
¼ teaspoon nutmeg
½ cup chopped walnuts or pecans
½ cup raisins
1 apple, peeled and chopped (we usually use organic Granny Smith or Gala)
2¼ cups apple juice (we use organic unfiltered apple juice)
Combine dry ingredients. Add nuts, raisins and apple. Gently stir in juice until dry ingredients are completely moistened. Ladle batter by 1/4 - 1/3 cupfuls onto a hot non-stick skillet or griddle. Cook until bottom is brown and spatula slips easily underneath. Turn and brown other side. Makes about 10 plump 4" pancakes.