If it's not here you don't want to make it
Yield: 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 yielded 3/4 cup oat flour for me)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoon baking powder
- 3/4 teaspoon Kosher or coarse salt
- 3 tablespoons unsalted butter, melted and cooled slightly (plus extra or the pan)
- 1 1/4 cups whole milk
- 1 cup cooked oatmeal*
- 1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon 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.
(This is my tip; I find pancakes impossible to cook well over higher heats.
Iíve got more pancake tips over here.) Rub the pan generously with butter; Boyce says this is the key to crisp, buttery edges.
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.
- Do ahead: Although the batter is best if using immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator.
When you return to the batter, it will be very thick and should be thinned, one tablespoon at a time, with milk.
Take care not to overmix.
- * Make oatmeal, if you donít have any leftover: Bring 2 cups of water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes.
Youíll have some extra oatmeal, which you can eat while youíre cooking.
Adapted and just tweaked a little from Good to the Grain by Smitten Kitchen