Sunday mornings are known as Pancake Sunday! at home. There was a time several years back when I decided I was going to finally master the humble buttermilk pancake, and began weekend upon weekend of making buttermilk pancakes alongside blueberry-maple syrup, to most everyone’s delight.
The few times I tried making the oat variety, though, left me hearing an earful: too chewy, weird-looking, and just plain old too healthy for a weekend breakfast. I decided to spare these lovelies their sad reception, and forgot about the recipe for a while.
And then I started cooking with more whole grains and remembered just how wonderful it is to have different textures, colors, and tastes in a given recipe. I started making granola regularly for my weekday breakfasts, and remembered the long lost pancakes. Oats are naturally sweet and have some tooth to them, in a way that AP flour-based food can’t ever have. Just as muesli benefits from a thorough soaking, this batter benefits from an overnight soaking in buttermilk, to be griddled off the next morning.
Makes 24 4 inch pancakes
Found on epicurious eons ago, and now back in my rotation for Pancake Sunday!
2 c oats (used old-fashioned/regular, but instant works as well)
½ c all purpose flour (suspect a combination of AP and wheat would work well here, but some AP is key for everything to stick together)
3 tbsp sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 eggs (room temperature)
2 ½ c buttermilk (gently warmed to cut the chill)
¼ c (half stick, 2 ounces) melted, slightly cooled, butter
1 tsp vanilla extract
ghee or melted butter for your cast iron skillet
your favorite topping: jam, maple syrup, blueberry-maple syrup, fresh fruit, nutella, butter, whipped cream, sliced almonds, chopped pecans, you get the gist.
In a medium bowl, whisk together the oats, flour, sugar, baking soda, baking powder and salt. Set aside.
In a large bowl, break the eggs and slightly whisk. Add the buttermilk (close to room temperature), melted butter, and vanilla extract to the large bowl and whisk everything together. The butter will clump up into pellets if the egg+buttermilk mixture is still cold from the fridge. Don’t panic if this happens to you—the pancakes can still be griddled.
Dump the dry ingredients into the large bowl of liquid and fold until everything has just combined. Cover the bowl and place in the fridge overnight.
In the morning, remove the bowl of batter from the fridge and fold the batter slightly, adding a bit of buttermilk or milk if the batter is too thick. Heat your pancake skillet and coat with ghee. I like using an ice cream scoop to scoop the pancake batter onto the skillet. Griddle Side 1 until bubbles appear on the surface and edges have started to brown, flip, and cook Side 2 for a couple of minutes until they have browned to your liking. Griddle away—this recipe makes a ton of pancakes. I suspect it can easily be halved, if desired. Leftovers keep in the fridge for 2-3 days.
coconut Almond 