Closer Weekly - - Good Food -

13 ⁄4 cups rolled oats 11 ⁄4 cups self-ris­ing flour 1⁄2 tsp. cin­na­mon 2 large eggs, sep­a­rated 13 ⁄4 cups milk 3 tbsp. but­ter, melted

1 (9 oz.) con­tainer Greek yo­gurt Fresh rasp­ber­ries 6 tbsp. thyme honey or reg­u­lar honey

1. Heat oven to 225°F; warm a plate to keep the pan­cakes warm. Process oats in a food pro­ces­sor un­til they re­sem­ble flour.

2. In a bowl, mix pro­cessed oats, flour and cin­na­mon. Whisk in egg yolks and milk. Put egg whites in a bowl; whisk un­til they form soft peaks. Gen­tly fold whites into the bat­ter.

3. Heat a heavy, non­stick fry­ing pan over high heat. Re­duce to medium-high; use a pas­try brush to brush with but­ter. Pour in a ladle­ful of bat­ter, cook 1 to 2 min. un­til it puffs up. Flip and cook 2 min. or un­til lightly golden. Keep pan­cakes warm in oven. Re­peat with re­main­ing bat­ter, adding more but­ter to pan as nec­es­sary. Serve with a scoop of Greek yo­gurt, a few rasp­ber­ries and a driz­zle of honey.

PER SERV­ING: 389 cal,

14g pro­tein, 59g carbs, 3g fiber, 23g sugar, 11g fat

Soft, nutty and de­li­cious!

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