eMom Recipe Wiki | Smitten Kitchen Oatmeal Pancakes

Smitten Kitchen Oatmeal Pancakes

We added blueberries to this recipe. Would also be good with apples. Very tasty! The molasses add an intriguing note, and the oatmeal makes it a bit more hearty breakfast.

Makes about 18 pancakes

  • 3/4 cup (90 grams) 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 (130 grams) all-purpose flour
  • 2 tablespoons (25 grams) sugar
  • 2 teaspoon baking powder
  • 3/4 teaspoon Kosher or coarse salt
  • 3 tablespoons (45 grams) unsalted butter, melted and cooled slightly (plus extra for the pan)
  • 1 1/4 cups (295 ml) whole milk
  • 1 cup cooked oatmeal*
  • 1 tablespoon (20 grams) unsulphured (not blackstrap) molasses or 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. (This is my tip; I find pancakes impossible to cook well over higher heats. I’ve got more pancake tips over here.) Rub the pan generously with butter; Boyce says this is the key to crisp, buttery edges. 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.

Do ahead: Although the batter is best if using immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, one tablespoon at a time, with milk. Take care not to overmix.

* Make oatmeal, if you don’t have any leftover: Bring 1 cup water and a slightly heaped 1/2 cup of rolled oats (old-fashioned or quick-cooking) and a pinch of salt to a boil and simmer on low for 1 (quick-cooking) to 5 minutes (old-fashioned), until thick. Let cool. This can also be cooked in a microwave.


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