Oatmeal pancakes immediately conjures up the idea of something thick and heavy that does not sound like it might be remotely appealing on a breakfast table. This could not be further from the truth when you end up grinding your own oat flour for these super light, almost fluffy pancakes from Smitten Kitchen. It is also true that most people are too lazy to come up with a decent breakfast spread, though it is repeatedly claimed to be the single most important meal of the day. I tend to agree that early morning may not exactly be the best time to spend in the kitchen unless you happen to run a boulangerie or likewise. Pancake batter, however, has the advantage of being prepared in advance and stored in the fridge until ready for use, making it convenient for early and late risers to enjoy a delicious homemade breakfast.
3/4 cup (90 grams) oat flour
1 cup (130 grams) all-purpose flour
2 tablespoons (25 grams) sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
1/2 cup cooked quick-cooking oatmeal
1 cup lukewarm water + 1 pinch salt
3 tablespoons (45 grams) unsalted butter
1 1/4 cups (295 ml) whole milk
1 tablespoon (20 grams) molasses
2 large eggs, room temperature
- To make oat flour, pulse rolled oats into a food processor or spice grinder until finely ground.
- Whisk dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl.
- In a small bowl, whisk butter, milk, cooked oatmeal, honey and eggs together until combined.
- Gently fold wet ingredients into dry ones. Using a light hand is important for tender pancakes.
- Although best if it’s used immediately, the batter can even be kept overnight in the refrigerator.
- The batter should be slightly thick with a holey surface. Heat a 10-inch cast-iron pan or griddle.
- Heat over medium heat until water sizzles when splashed onto the pan. Lower to medium-low.
- Working quickly, dollop 1/4-cup mounds of batter onto pan, shaping 2 or 3 pancakes at a time.
- Once bubbles have begun to form, flip pancake over and cook till bottom is dark golden-brown.
- Serve hot, straight from the skillet or keep them warm in a low oven. Makes about 18 pancakes.