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Buttermilk Oatmeal Pancakes

Oatmeal Pancakes

Sunday pancakes are now a habit. I am enjoying trying different types and recipes. There was an interesting recipe recently in the New York Times for Oatmeal Pancakes. It looked very good but a little too healthy using whole wheat flour. We like lighter fluffy pancakes and it sounded a little too dense for our once a week treat.

I searched on the web for another recipe and came across Dee's Oatmeal Pancakes from Simply Recipes. It sounded excellent but it would make a lot more than I wanted to for the two of us. So I searched a bit more and found Oatmeal Buttermilk Pancake from a newspaper in Canada that was very similar but easier to split in half. Both recipes used the technique of soaking the oatmeal overnight in buttermilk.

The pancakes were very oatmealy. The flavor and texture was rather nutty instead of fluffy cake like texture of regular buttermilk pancakes. G really liked them but they were a little dense for me. I also found them a little difficult to cook. The edges did not dry as much as a buttermilk pancakes and they were still a bit liquidy when I flipped them. I used an old-fashion oatmeal from Snoqualmie Falls Lodge. Next time I will try lighter oat such as Quakers Oatmeal.

Here are the portions I used:

Buttermilk Oatmeal Pancakes

Makes about 6-8 pancakes

1 cup large-flake rolled oats
1 1/2 cups buttermilk
1/3 cup all-purpose flour
2 Tbs granulated sugar
1/2 Tsp baking powder
1/2 Tsp baking soda
1 egg, beaten
1 Tbs butter, melted
1/4 tsp vanilla extract

Place the oats in a bowl, pour in the buttermilk and stir to combine. Cover, refrigerate and let stand overnight. In the morning, when ready to serve, place the flour, sugar, baking powder and baking soda in a second bowl and whisk to combine. Mix the eggs, butter, and vanilla into the oatmeal mixture. Mix the flour mixture into the oatmeal mixture until just combined.

Heat a large non-stick skillet over medium to medium-high heat. Lightly coat the surface with butter. Pour 1/4 - 1/3 cup batter into pan. Cook the pancakes until the surface becomes lightly speckled with bubbles. Flip the pancakes over and cook 2 to 3 minutes on the other side, or until they spring back when touched in the center. Serve cooked pancakes right away or keep warm in 200 F oven.

Comments (4)

Kathy (Trekcapri):

Hi Marta, this looks so delicious! I'm going to have to return to your post and recipe when I get home from work tonight. I need to save this one for future reference.

I hope you are having a wonderful holidays so far. Wishing you and your family a very Happy, Safe and Healthy New Year!

Barb Cabot:

Marta these pancake posts are my weakness. thank you!

Darn, I decided to try these tonight but forgot the recipe calls for buttermilk (which I don't have) and they have to sit overnight. Will definitely have to try these another time. LOVE good pancakes.

You can make a substitute buttermilk using fresh milk and vinegar. I used it on the plain buttermilk pancake recipe I posted a while back. It worked fine. But there isn't any substitute for letting it sit overnight or several hours although check around - I think someone said something about cooking the oatmeal a bit (microwave?) to save time.

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