Saturday, February 4, 2012

Oatmeal Pancakes

First, what a great little puzzle. This was part of bigger puzzle that was given to Ian as a birthday gift. The Rogers' are very crafty.

This morning I woke up wanting oatmeal and pancakes. Not being able to decide I just combined the two. These are both delicious and not too terrible for you. The recipe is from Smitten Kitchen, and I added in blackberries to mix things up.


Here is the full recipe:

Oatmeal Pancakes

  • 3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
  • 1 cup all-purpose flour
  • 1 tablespoons sugar
  • 2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
  • 1 1/4 cups milk
  • 1 cup cooked oatmeal
  • 1 tablespoon honey
  • 2 large eggs
Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. Rub the pan generously with butter; working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake.

Continue with the rest of the batter.

Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven.

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