1 cup cooked oatmeal (we used steel cut oats, which made for a super interestingly textured pancake,
Instructions
Whisk oat flour, flour, sugar, baking powder and salt in a large
bowl.
In a separate bowl, whisk the butter, milk, and eggs together
until thoroughly combined. Stir in cooked oatmeal.
Fold butter/milk/eggs mixture into flour mixture with only a few
strokes of a large spoon or spatula.
Heat a large frying pan over medium heat until hot (throw a couple
of drops of water onto the pan – if they sizzle away, the pan is hot).
Melt about ½ tablespoon of butter in the hot pan, swirl to coat, then
ladle 2-3 ¼-cup mounds of batter onto the pan.
Cook the pancakes on one side until air bubbles form and edges
are dry, about 2 minutes. Turn the pancakes over. Cook the
other side of the pancakes about 1-2 minutes, remove from pan.
Wipe pan with a damp paper towel (to pick up the browned
pancake bits), and repeat cooking pancakes.
Serve warm, topped with fresh berries and a tiny drizzle of pure
maple syrup.
Originally Submitted
6/1/2011
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