oatmeal pancakes

Today I thought I would share with you our all-time favorite Sunday brunch recipe.  This recipe comes first from Kim Boyce’s cookbook Good to the Grain, but we found it several years ago on Smitten Kitchen.  I have a number of tricks & strategies to streamline the recipe, so instead of just linking up to SK, I’m going to write out my adaptation here.  I’ll also include instructions for making them into pumpkin pancakes, and I’ll also write out a double recipe, which generously serves our family of five on Sunday, with plenty of leftovers for (more reasonable portions of) breakfast Monday morning.

Oatmeal Pancakes

makes about 15 pancakes

adapted from Smitten Kitchen, who adapted it slightly from Good to the Grain

  • 1/2 cup old-fashioned oats
  • 1 cup water
  • 3 Tbsp unsalted butter
  • 1 Tbsp honey or molasses
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/4 cups whole milk

 

Make oatmeal: combine 1/2 cup oats and 1 cup water in a small saucepan.  Place over medium heat and simmer until cooked.  While oatmeal is cooking, prepare your dry ingredients, but keep an eye on the oatmeal.  As soon as it’s cooked, add the butter and the honey.  Stir until melted and combined.  Remove from heat and set aside.

Dry ingredients: Using a coffee grinder (ideal) or blender, grind 1 cup oats into oat flour.  In a medium bowl, combine oat flour with white flour, sugar, baking powder, and salt.  Whisk until thoroughly combined.

Wet ingredients:  Beat eggs just slightly in a large bowl.  Add milk and whisk until combined.  Pour oatmeal mixture in and whisk again.

Put it all together:  Fold the dry ingredients into the large bowl very gently, with a spatula, until all dry ingredients are moistened.  Avoid over-mixing.

Make your pancakes:  Use about 1/4 cup of batter for each pancake; cook on a griddle at 325 degrees, or in a pan with melted butter over medium heat.

(Click over to Smitten Kitchen to see more tips/ideas on the actual cooking of the pancakes.  She gives the original author’s instructions in the recipe, and also has her own post on general pancake tips.)

Serve with syrup, but they’re also quite good without anything on them.  Leftovers reheat well in microwave or toaster.

Do ahead:  to have pancakes as soon as possible after church, do anything or everything up to “put it all together” before you go to church, then finish the batter when you get home.

Make them pumpkin: add 1/2 cup pumpkin to the wet ingredients and 1 Tbsp pumpkin spice to the dry ingredients. Our blend is one teaspoon each of cinnamon, nutmeg, and allspice.  We like them pretty spiced, so some of you may want to use less.

 

Double Recipe Oatmeal Pancakes

makes about 30 pancakes

adapted from Smitten Kitchen, who adapted it slightly from Good to the Grain

  • 1 cup old-fashioned oats
  • 2 cups water
  • 6 Tbsp unsalted butter
  • 2 Tbsp honey or molasses
  • 2 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 4 large eggs
  • 2 1/2 cups whole milk

Make oatmeal: combine 1 cup oats and 2 cups water in a small saucepan.  Place over medium heat and simmer until cooked.  While oatmeal is cooking, prepare your dry ingredients, but keep an eye on the oatmeal.  As soon as it’s cooked, add the butter and the honey.  Stir until melted and combined.  Remove from heat and set aside.

Dry ingredients: Using a coffee grinder (ideal) or blender, grind 2 cups oats into oat flour.  In a medium bowl, combine oat flour with white flour, sugar, baking powder, and salt.  Whisk until thoroughly combined.

Wet ingredients:  Beat eggs just slightly in a large bowl.  Add milk and whisk until combined.  Pour oatmeal mixture in and whisk again.

Put it all together:  Fold the dry ingredients into the large bowl very gently, with a spatula, until all dry ingredients are moistened.  Avoid over-mixing.

Make your pancakes:  Use about 1/4 cup of batter for each pancake; cook on a griddle at 325 degrees, or in a pan with melted butter over medium heat.

(Click over to Smitten Kitchen to see more tips/ideas on the actual cooking of the pancakes.  She gives the original author’s instructions in the recipe, and also has her own post on general pancake tips.)

Serve with syrup, but they’re also quite good without anything on them.  Leftovers reheat well in microwave or toaster.

Do ahead:  to have pancakes as soon as possible after church, do anything or everything up to “put it all together” before you go to church, then finish the batter when you get home.

Make them pumpkin: add 1 cup pumpkin to the wet ingredients and 2 Tbsp pumpkin spice to the dry ingredients.  Our blend is two teaspoons each of cinnamon, nutmeg, and allspice.  We like them pretty spiced, so some of you may want to use less.

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