Confession: I'm not a huge pancake person. They're ok, I guess, but you'll never see me go out of my way to consume them. They're just so ... blah. In my book at least.
Not so with these amazing wholegrain oatmeal pancakes! I was on a health kick a couple of years ago, and came across this recipe on one of my favorite food blogs, Smitten Kitchen. I had no idea how they would turn out, but in the end I'm a convert.
They’re hearty and only slightly sweet, and the unusual addition of cooked oatmeal to the batter gives the finished cakes a lovely texture that you can sink your teeth into while they melt in your mouth.
Oatmeal Pancakes via Smitten Kitchen
Makes about 18 pancakes
- 3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yield about 3/4 cup oat flour)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2teaspoon baking powder
- 3/4 teaspoon Kosher or coarse salt
- 3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
- 1 1/4 cups whole milk
- 1 cup cooked oatmeal
- 1 tablespoon molasses or 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. Rub the pan generously with butter. 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.
Serve with your favorite pancake toppings and enjoy!
Image via Ocean/Corbis