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.
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