Yup, another recipe from Deb at Smitten Kitchen– what can I say, the combination of her writing and her photos is just irresistible! This time I got caught by her recipe for Oatmeal Pancakes– it was a cold, snowy day outside, and warm, filling, whole-grain pancakes seemed like the perfect way to begin the day!
The pancakes were full of oatmeal flavor and were quite filling– however, they were a bit too moist in my opinion. I’d call them “stodgy,” but not really in a good way. Cooking them longer helped a bit, but then the outsides got too brown. The heaviness may have been the result of my using jumbo-sized eggs (all I had in the fridge) rather than large eggs, so I’m not going to dismiss the recipe yet. Next time I might also try adding a half teaspoon of cinnamon to accent the oatmeal. Finally, sliced bananas were a really nice accompaniment, adding extra sweetness without being quite as sugary as maple syrup.
Anyway, here’s the recipe!
Oatmeal Pancakes (from Smitten Kitchen)
Makes about 12-15 pancakes
3/4 cup oat flour (made by pulsing 90 grams of rolled oats in a food processor)
1 cup flour
2 tbs. sugar
2 tsp. baking powder
3/4 tsp. kosher salt
3 tbs. melted butter
1 1/2 cups milk
1 cup cooked oatmeal (heat 1 cup of water and 1/2 cup rolled oats in the microwave for 3 minutes, then cool slightly)
1 tbs. molasses or honey
2 large eggs
1. Whisk dry ingredients together in a large bowl.
2. In a separate bowl, combine butter, eggs, molasses, and oatmeal.
3. Mix together dry and wet ingredients, including the milk, until just combined.
4. Rub a hot nonstick skillet with a pat of butter and spoon in pancake batter. Once edges have firmed up and bubbles form on the surface, flip pancakes. They will be dark brown on both sides– a lot darker than regular pancakes. Also, you won’t get nearly as many bubbles as regular pancakes.
Serve the pancakes hot, straight from the skillet or keep them warm in a low oven.