The rain in Spain may stay mainly in the plain but the rain in southern Chile stays mainly on my house. I have been hoping for days that the rain would stop so that I could get some decent light for taking pictures but that doesn’t seem likely right now. We receive a lot of rain here in the fall and winter and it doesn’t snow so it just stays cold and wet for months. I love rain and I think it is beautiful but pictures don’t like the low lighting. Maybe the sun will come out tomorrow.
I’ll admit that these are probably not the healthiest pancakes in the world, but I did try to make them with some amount of nutrition. I didn’t add any refined sugar or flour to the batter and I used yogurt instead of cream or buttermilk to help lighten the cals. At least they are made with whole ingredients so they are in the category between breakfast and dessert
- 2 cups whole wheat flour
- 1 1/2 cups oatmeal
- 1 cup Greek or plain nonfat yogurt
- 2 1/2 cups milk
- 3 eggs
- 6 tablespoos butter, melted
- 1/4 cup raw sugar or honey
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 cups chopped semisweet dark chocolate or chocolate chips, plus more for topping
- 1 cup milk
- 2 tablespoons butter
- 2/3 cup sugar
- 1/2 teaspoon sea salt (or regular)
- 1 teaspoon vanilla extract
- Make caramel sauce first. In a small saucepan over low heat slowly melt sugar until liquid. Stir constantly until thermometer reads 350 degrees F and remove from heat. Add milk and butter very carefully it will bubble a lot and hot sugar can be very dangerous so please be careful Return to low heat and continue cooking for 5- 10 minutes stirring until it begins to darken in color and coats the back of a spoon. Keep in mind that it will thicken more as it cools. Remove from heat and stir in vanilla.
- Combine flour, oatmeal, sugar, baking powder, and salt in large mixing bowl and stir to combine. In separate bowl beat eggs with milk, yogurt and vanilla and pour into dry mix. whisk in melted butter until combined. Mix in chocolate chips last.
- Heat skillet over medium heat and add 1 tablespoon butter. Pour batter about 1/4 cup at a time and cook on each side for about 2 minutes or until brown. remove from heat and repeat for the rest of the batter.
- Serve immediately topped with caramel and chocolate chunks.