This recipe is taken from the 2012 Milk Calendar. The buttery flavour of Canadian Havarti cheese adds a delightful touch to all-Canadian oats, wheat, maple syrup and milk in these hearty, yet fluffy pancakes.
- Prep: 10 min
- Cooking: 20 min
- 1 cup (250 mL) quick-cooking rolled oats
- 2 cups (500 mL) milk
- 2 tbsp (30 mL) pure maple syrup
- 1 cup (250 mL) whole wheat flour
- 3/4 cup (175 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1/8 tsp (0.5 mL) salt
- 2 eggs
- 2 tbsp (30 mL) butter melted
- 1 cup (250 mL) shredded Canadian Havarti cheese
- 2 tbsp (30 mL) butter for cooking
- Fresh fruit
- Pure maple syrup for topping
In a medium bowl, combine oats, milk and maple syrup; let stand for 5 min.
Meanwhile, in a large bowl, whisk together whole wheat and all-purpose flour, baking powder and salt. Whisk eggs and melted butter into milk mixture until blended; stir in cheese. Pour milk mixture over dry ingredients and stir just until combined (a few lumps should remain.).
In large nonstick skillet over medium heat, melt a thin layer of butter. Ladle about 1/4 cup (50 mL) batter per pancake into skillet, spreading to about 1/2-inch (1 cm) thick. Cook for 2 to 3 min or until bottoms are golden and edges look dry; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning. Serve topped with fruit and syrup.
Let any extra pancakes cool on a wire rack, then layer between waxed paper or plastic wrap and freeze in a freezer bag or airtight container for up to 2 months. Pop the frozen pancakes in the toaster or toaster oven for a hot breakfast in just minutes. You might want to double the batch of batter to make sure there are extra.
Use Canadian smoked Cheddar or Mozzarella cheese in place of the Canadian Havarti. Stir ground cinnamon and maple syrup into plain Greek-style yogurt to dollop on top.
Top 5 Nutrients
|Calcium:||36 % / 396 mg|