Tuesday, July 17, 2012

Old-fashioned Oatmeal Pancakes

Old-fashioned Oatmeal Pancakes - made July 12, 2012 from Brunch Cookbook by Sunset

Continuing with the breakfast posts, I tried out this recipe for no other reason than I had buttermilk to use up (a common occurrence).  This is very similar to Margaret's Oatmeal Hotcakes that I had blogged before, both in terms of appearance, texture, taste and soaking the oats in buttermilk overnight.  I did like the subtle flavor of cinnamon in these though and, when cooked properly and eaten right away, these have crisp edges and a nice oatmeal-y texture in the middle.  It's not too sweet so I prefer eating it with maple syrup rather than butter.  Be warned though that this is pretty filling.  1 pancake is plenty for breakfast.  I made a half recipe and it made 4 regular-sized pancakes.

2 cups regular rolled oats
2 cups buttermilk
2 eggs, lightly beaten
¼ cup butter, melted and cooled
½ cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt

1.     In a bowl, combine oats and buttermilk; stir to blend well.  Cover and refrigerate until next day.
2.     Just before cooking, add eggs and melted butter; stir just to blend.  In another bowl, stir together flour, sugar, baking powder, baking soda, cinnamon and salt; add to oat mixture and stir just until moistened.  If batter seems too thick, add more buttermilk, up to 3 tablespoons.
3.     Preheat a griddle or large frying pan over medium heat; grease lightly.  Spoon batter, about 1/3 cup for each cake, onto griddle; spread batter out to make 4-inch circles.  Cook until tops are bubbly and appear dry; turn and cook other side until browned. 

No comments:

Post a Comment