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Oatmeal Pancakes

Oatmeal Pancakes

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Published by bake5

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Categories:Types, Recipes/Menus
Published by: bake5 on Jun 30, 2011
Copyright:Attribution Non-commercial


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Oatmeal Pancakes with Strawberries and Raspberries

adapted from Good to the Grain via Smitten Kitchen makes about ten 4 to 5-inch pancakes Ingredients ¾ cup oat flour (make it yourself!) 1 cup all-purpose flour 2 tablespoons brown sugar 2 teaspoon baking powder ½ teaspoon salt 3 tablespoons unsalted butter, melted 1¼ cups whole milk 2 large eggs 1 cup cooked oatmeal (we used steel cut oats, which made for a super interestingly textured pancake, but use regular oats if you’d like) optional: ½ cup thinly sliced strawberries fresh strawberries and raspberries Directions 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. ** If you’re adding sliced strawberries IN the pancakes: Place sliced strawberries in a single layer with at least ½-inch of space between berries, on the top side of each pancake, and gently press into the batter. The batter will not cover the strawberries, but you do want the batter to get a good “grip” around the berries. 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.

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