My World

Today I was in the mood for oatmeal but am running low on the preferred steel cut oats I use when cooking oatmeal as a cereal. So I chose to make oat flour pancakes instead. Fresh wholesome ingredients makes the BEST pancakes. I’ve used J. R. Watkins products since the 1970s when I was a representative for the company. One of the best baking products ever is their pure vanilla extract with Madagascar beans. I have never found an extract as flavorful as this one and it is getting harder to find as the years go by. So, needless to say, I was thrilled to find the 11 oz size recently for an affordable price, as I was running dangerously low with all the baking I have been doing lately. Note if you go searching for it, that it is different than their “baking” vanilla extract. That one is a newer product more widely available that just is not the same as this original.

So, on with tonight’s meal choice. The pancakes are made with all oat flour and fresh duck eggs. I’ve moved to using duck eggs for baking and saving the chicken eggs for breakfast since I prefer their taste and texture over the other in scrambled or fried eggs.

Pardon the pancake that got slightly burnt. I got busy buttering the cooked ones with Kerrygold Irish no salt butter and forgot I had that last small one still cooking!

This was the perfect time to try the strawberry preserve/syrup I canned a while back. Oh my goodness! It is perfect and delicious as a syrup. With the added fresh walnuts crumpled on top we had a filling meal of nutritious fiber, protein and vitamin C.

Did I share this recipe before in another post? Well, here it is again for the Oat Flour Pancakes. It made eight good sized pancakes and two smaller ones. The plate is dinner size, not lunch size for a reference.

Bon Appétit!