Friday, September 24, 2010

Oatmeal Pancakes with Apple Topping

I almost made pumpkin pancakes last weekend, now that it's feeling a little more like fall. But before I defrosted the pumpkin that I roasted a few weeks ago, I remembered another pancake recipe that sounded just as good. My mom and sister were recently raving about oatmeal pancakes, and they sounded like a healthy and filling way to start our lazy Saturday. I didn't have a specific recipe to use, so I searched online and found one with great reviews from Epicurious.



Heading into the kitchen, a quick survey showed that I had all the ingredients (except buttermilk, but it's soooo easy to make you own. Who really keeps a lot of buttermilk around their house?). I got these put together really easily, and sautéed a diced apple to use as topping. The combination of oatmeal pancakes with cinnamon apples and maple syrup was a fancy version of what we would usually make for breakfast, but it was still really easy to pull together. I think mixing apples into the batter would also be great, and I'm thinking about experimenting with a pumpkin-oatmeal version as the weather continues to change. These are a wonderful weekend breakfast, perfect when paired with coffee and a movie to start a lazy Saturday.


Oatmeal Pancakes
from epicurious.com


3/4 cup quick-cooking oats
1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed brown sugar


Soak oats in 3/4 cup buttermilk 10 minutes.


Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.


Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

**Note: I did find the batter to be thinner than I like, so I added about 1/4 cup of extra flour to get the consistency I wanted. I also might add just a little more brown sugar next time, for some extra sweetness**

3 comments:

April said...

Like your blog. Read a lot. First time commenting. I do pancakes similar to this, but I soak 2 cups of oats in 2 cups of buttermilk overnight and then just stir in 1/2 cup ww flour, a couple of tablespoons of sugar and some cinnamon. The batter is super thick and the oats are really the stars of the show.

ellysaysopa.com said...

These look great! I'm going to save this recipe. I've never made oatmeal pancakes, but I really like them and they look awesome with the apples on top.

Riz said...

such a nice post