Sunday, February 19, 2012
"Chocolate-Covered Strawberry" Oatmeal Pancakes
1 batch of your favorite pancake batter
1/4 cup of skim milk
1-2 cups quick oats
2 cups frozen strawberries, mostly thawed and chopped coarsely
about 1 cup chocolate chips
Prepare your favorite pancake batter or mix. Add in the extra milk, oats, and strawberries. Mix until well incorporated, with 3-5 strokes of your spoon. Do not over mix the batter, it may be lumpy, just be sure that the oats and strawberries are evenly distributed.
Heat a frying pan or griddle over medium-low heat until a pat of butter or drop of water "dances" on it. Butter the cooking surface well. Use cooking spray or butter to lubricate the sides of metal heart shaped cookie cutters. Place a metal heart shaped cookie cutter on the cooking surface and use a spoon to place batter within the cookie cutter, making sure that batter covers all corners. Drop a few chocolate chips evenly throughout the surface of the batter. When the top of the batter appears "play dough-ish" and bubbly, use tongs to hold the cookie cutter as you push the shape out gently with a butter knife. Use caution here, the cookie cutter will be HOT! Once the shape is out of the cookie cutter, use a spatula to flip it over. Cook for another minute or so, until the bottom of the shape is slightly browned and the chocolate chips are melted. You may need to use the butter knife to trim any stray batter.
You can also use this method to cook eggs into heart shapes, but Jonah has been asking for pancakes for breakfast all week.