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Oatmeal Pancakes

Ingredients

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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. * 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. Let cool. 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

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