Oatmeal-Raisin Pancakes - KitchenAid Pro Line 4KPCB348 Manual To Professional Results

OATMEAL-RAISIN PANCAKES

CHEF'S BLENDER
Place eggs in blender jar. Cover and blend at Low 3 to 5 seconds. Add buttermilk and oil.
Cover and blend at Medium 3 to 5 seconds, or until mixed. Add all-purpose flour, whole
wheat flour, sugar, baking powder, baking soda, cinnamon, and salt. Cover and blend at
Medium 5 to 8 seconds. Add oats and
Medium 5 to 10 seconds, or just until mixed and raisins are chopped; scrape sides of
blender jar if necessary.
Heat griddle to medium; pour batter onto griddle for individual pancakes. Cook until bubbles
form on surface and edges begin to dry. Turn; cook until underside is light golden brown. Stir
batter briefly between batches. Serve with maple syrup and additional raisins, if desired.
BAR BLENDER
Place eggs in blender jar. Cover and blend at Pulse 3 to 5 seconds. Add buttermilk and oil.
Cover and blend at Pulse 5 to 8 seconds, or until mixed. Add all-purpose flour, whole wheat
flour, sugar, baking powder, baking soda, cinnamon, and salt. Cover and blend at On for 3 to
5 seconds; scrape sides of blender jar if necessary. Add oats and
and blend at On for 3 to 6 seconds, or just until mixed and raisins are chopped; scrape sides
of blender jar if necessary. Continue with Chef's Blender directions.
Yield: About 8 servings (two 4-inch [10 cm] pancakes per serving).
Per Serving: About 240 cal, 8 g pro, 40 g carb, 6 g total fat, 1.5 g sat fat,
55 mg chol, 470 mg sod.
1 ⁄ cup (125 ml) raisins. Cover and blend at
2
1 ⁄ cup (125 ml) raisins. Cover
2
2 eggs
1 1 ⁄ cups (375 ml) buttermilk
2
2 tablespoons (30 ml)
vegetable oil
1 1 ⁄ cups (310 ml) all-purpose flour
4
⁄ cup (125 ml) whole wheat flour
1
2
2 tablespoons (30 ml) sugar
2 teaspoons (10 ml)
baking powder
1 teaspoon (5 ml) baking soda
1 ⁄ teaspoon (2 ml) cinnamon
2
1 ⁄ teaspoon (2 ml) salt
2
1 cup (250 ml) rolled oats
1 ⁄ cup (125 ml) raisins
2
Maple syrup, if desired
Raisins, if desired
69