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Breakfast for Dinner
Written By: Jenny King | Issue: 2018/03 - March | Photograph By: Marjorie Christiansen Photography
Like all parents, Jennifer Fox is always looking for meals that are kid-approved.
As the Western North Carolina hospice volunteer coordinatorfor Four Seasons Compassion for Life, Jennifer doesn’t spend as much time in the kitchen as she’d like and was delighted to discover this breakfast for dinner recipe.
“My sister-in-law introduced us to this basic recipe and we tweaked it a bit,” she says. “Our family loves to eat breakfast for dinner and this is a great recipe that Katie and Anna love to help make and eat. They are always asking if we can make ‘Auntie Em pancakes.’ It’s perfect because we make a batch for dinner one night and they can eat them for breakfast the next two days. Chocolate for dinner, you may be asking? Yes! Our entire family enjoys this special treat!”
Top them with your syrup of choosing, or turn them into dessert by finishing them off with powdered sugar, whipped cream, and chocolate syrup.
Oatmeal Chocolate Chip Pancakes
Ingredients:
2 cups Buttermilk
3 Eggs
¼ cup Oil
1 ½ cups Oatmeal (Instant Quick Oats work best)
½ cup All-Purpose Flour (White or Wheat)
1 tsp Baking Soda
1 ½ tsp Salt
2 tbsp Brown Sugar
1 tsp Vanilla Extract
1 tsp Cinnamon
Semi-Sweet Chocolate Chips
Preparation:
Mix wet ingredients together in a bowl, then add dry ingredients. Stir and let sit 5-10 minutes. Cook pancakes over medium to medium-high heat. Ladle batter into pan at desired size then add five-six chocolate chips (or as many as you want). Makes about two dozen pancakes. Refrigerate any leftover pancakes…if there are any.
