Compare Versions
Dec 31, 2017 at 11:24AM vs Dec 31, 2017 at 11:25AM
Smitten Kitchen Oatmeal Pancakes
<p>;<;span style="font-size:10.5pt">Makes about 18 pancakes</span></p>
<ul>
<li>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)</li>
<li>1 cup (130 grams) all-purpose flour</li>
<li>2 tablespoons (25 grams) sugar</li>
<li>2 teaspoon baking powder</li>
<li>3/4 teaspoon Kosher or coarse salt</li>
<li>3 tablespoons (45 grams) unsalted butter, melted and cooled slightly (plus extra for the pan)</li>
<li>1 1/4 cups (295 ml) whole milk</li>
<li>1 cup cooked oatmeal*</li>
<li>1 tablespoon (20 grams) unsulphured (not blackstrap) molasses or 1 tablespoon honey</li>
<li>2 large eggs</li>
</ul>
<p>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.</p>
<p>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 <a href="https://smittenkitchen.com/2008/07/blueberry-pancakes-pancake-101/" style="box-sizing: inherit; background-color: transparent; color: rgb(187, 68, 103); text-decoration-line: none; transition: all 400ms ease-in-out;">over here</a>.) 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.</p>
<p>Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. 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.</p>
<p>Makes about 18 pancakes</p>
<ul>
<li>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)</li>
<li>1 cup (130 grams) all-purpose flour</li>
<li>2 tablespoons (25 grams) sugar</li>
<li>2 teaspoon baking powder</li>
<li>3/4 teaspoon Kosher or coarse salt</li>
<li>3 tablespoons (45 grams) unsalted butter, melted and cooled slightly (plus extra for the pan)</li>
<li>1 1/4 cups (295 ml) whole milk</li>
<li>1 cup cooked oatmeal*</li>
<li>1 tablespoon (20 grams) unsulphured (not blackstrap) molasses or 1 tablespoon honey</li>
<li>2 large eggs</li>
</ul>
<p>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.</p>
<p>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 <a href="https://smittenkitchen.com/2008/07/blueberry-pancakes-pancake-101/">over here</a>.) 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.</p>
<p>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.</p>
<p>;<;u>Do ahead:</u>&nbsp;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.</p>
<p>* 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.</p>
<div>Source: <a href="https://smittenkitchen.com/2010/05/oatmeal-pancakes/">Smitten Kitchen</a></div>