Oatmeal is a common sight on our breakfast table. In fact, one of the resounding refrains in our household is "It's oatmeal or no meal!"
However, following multiple days of oatmeal in a row, I'm ready to change things up a bit. Over the weekend, I was in the mood for pancakes.
But ... I happened to have some leftover oatmeal in the fridge. And a few days earlier Deb of Smitten Kitchen had posted a photo of oatmeal pancakes from her blog, so I knew immediately what I would be having for breakfast.
These pancakes are surprisingly tender and super filling. I made my batch entirely gluten-free by using a gluten-free all-purpose flour mix, but you could use regular all-purpose flour if that's what you normally use. Be sure to melt plenty of butter in the skillet when you bake them; it makes the pancakes perfectly crispy on the outside. And of course, each serving will be just that much better with a little more melted butter and a generous drenching pour of pure maple syrup over top each pancake.
Oatmeal Pancakes (printer-friendly version)
makes 12 pancakes
3/4 cup oat flour (~1 cup rolled oats ground in the food processor)
1 cup gluten-free all-purpose flour (regular unbleached all-purpose flour is fine if gluten isn't an issue)
2 tablespoons granulated sugar
2 teaspoon baking powder
3/4 teaspoon coarse salt
1 1/4 cups buttermilk
1 cup cooked oatmeal
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the skillet)
1 tablespoon maple syrup
1. In a large bowl, whisk together the oat flour, all-purpose flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the buttermilk, cooked oatmeal, eggs, melted butter, and maple syrup.
3. Use a rubber spatula to carefully fold the wet ingredients into the dry ingredients, until just combined.
4. Melt about a tablespoon of butter in an electric griddle or skillet over medium-high heat (375 degrees). Add about 1/4 cup of batter in rounds to the skillet. Flip the pancakes when bubbles form and the batter looks matte in appearance. Cook for an additional minute or two. Serve immediately or keep warm in the oven until ready to serve.
(adapted from this Smitten Kitchen recipe)
makes 12 pancakes
3/4 cup oat flour (~1 cup rolled oats ground in the food processor)
1 cup gluten-free all-purpose flour (regular unbleached all-purpose flour is fine if gluten isn't an issue)
2 tablespoons granulated sugar
2 teaspoon baking powder
3/4 teaspoon coarse salt
1 1/4 cups buttermilk
1 cup cooked oatmeal
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the skillet)
1 tablespoon maple syrup
2. In a separate bowl, whisk together the buttermilk, cooked oatmeal, eggs, melted butter, and maple syrup.
3. Use a rubber spatula to carefully fold the wet ingredients into the dry ingredients, until just combined.
4. Melt about a tablespoon of butter in an electric griddle or skillet over medium-high heat (375 degrees). Add about 1/4 cup of batter in rounds to the skillet. Flip the pancakes when bubbles form and the batter looks matte in appearance. Cook for an additional minute or two. Serve immediately or keep warm in the oven until ready to serve.
(adapted from this Smitten Kitchen recipe)
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