Did you try the buttermilk pancakes yet? Pretty awesome. But let’s say you want to change it up a little bit. Maybe you’re looking for something a little heartier, more toothsome (Hi Steph). Maybe you’re watching your white flour consumption and want a more whole grain option for breakfast (Hi Mom). Or maybe you’re just on a pancake kick (Hi Me).
Reader, meet Oatmeal Pancakes. Oatmeal Pancakes, this is Reader. I think you guys will get along just fine.
I found this recipe on In Praise of Leftovers, who found it on Orangette, who adapted it from some cozy inn in who-knows-where (maybe an inn in Innsbruck?). Now it lands in your lap. Don’t you love the Internet? If it made it this far, maybe it’s worth a try.
Warning: the oatmeal needs to soak in the buttermilk overnight. I know, ugh, preplanning, but it’s painless, I promise. Hopefully your weekends are leisurely enough to allow for a home-cooked breakfast now and then. Or dare I even suggest this on a weekday? Is that ridiculously crazy? Oh, how lovely it would be to pretend just for a day that we lived in the era of Tuesday morning pancakes.
Reader, meet Oatmeal Pancakes. Oatmeal Pancakes, this is Reader. I think you guys will get along just fine.
I found this recipe on In Praise of Leftovers, who found it on Orangette, who adapted it from some cozy inn in who-knows-where (maybe an inn in Innsbruck?). Now it lands in your lap. Don’t you love the Internet? If it made it this far, maybe it’s worth a try.
Warning: the oatmeal needs to soak in the buttermilk overnight. I know, ugh, preplanning, but it’s painless, I promise. Hopefully your weekends are leisurely enough to allow for a home-cooked breakfast now and then. Or dare I even suggest this on a weekday? Is that ridiculously crazy? Oh, how lovely it would be to pretend just for a day that we lived in the era of Tuesday morning pancakes.
Oatmeal Pancakes
From Orangette
2 cups rolled oats
2 cups buttermilk
½ cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 large eggs, lightly beaten
½ cup (1 stick) unsalted butter, melted but not hot
Vegetable oil or spray, for greasing the pan
Maple syrup, for serving
The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.
The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.
In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick.
Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.
Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.
Serve hot, with maple syrup.
From Orangette
2 cups rolled oats
2 cups buttermilk
½ cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 large eggs, lightly beaten
½ cup (1 stick) unsalted butter, melted but not hot
Vegetable oil or spray, for greasing the pan
Maple syrup, for serving
The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.
The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.
In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick.
Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.
Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.
Serve hot, with maple syrup.
Oatmeal pancakes - what a crazy combination of breakfast foods!
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