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Oatmeal Pancakes

I went home to Augusta, Georgia last weekend and while there my mother made me some delicious oatmeal pancakes. Typically I don’t dig pancakes in the morning, because they’re just too sweet for me to handle that early. But these were light, airy, and weren’t oozing with saccharine. She adapted the recipe from some book she’s reading. (She told me the title, but I was too busy inhaling pancakes to pay too much attention to her.)

From what I remember in between mouthfuls of pancakes, the story goes like this:In the book, the protagonist and her parents visit The Inn at Fordhook (a bed and breakfast, which coincidentally was the personal residence of W Atlee Burpee- the founder of Burpee seed company). Well the whole family was in awe of the pancakes that were served for breakfast, so the mother snagged the recipe from the Inn keeper. The rest is history- every saturday morning the family made these pancakes.

Apologies for the really vague and uninteresting story here, however it accompanies a phenomenal recipe. So make these pancakes! You will thank me for it!

Here is the recipe that my mother posted to her blog:

Oatmeal Pancakes

If you want to add blueberries here, you can use fresh or frozen. (And if you’re using frozen, there’s no need to thaw them. The hot pan will do that for you.) I don’t like to stir the berries into the batter, because then you wind up with weird purple streaks, so I press them into the individual pancakes as they cook. You can use however many berries you want, but be sure to add them after the pancakes have cooked on their first side for a minute or two, so that the batter has time to start to set. When you flip the pancakes, the heat of the pan will make the berries sizzle and soften nicely.

Also, if you find yourself with any leftover pancakes, as I often do, know that they are delicious. This past Saturday, I had three left over, so I put them in a plastic bag on the kitchen counter, and I ate them cold that night, after going out for a drink, a completely undrinkable drink, with a girlfriend. I love gin, and I love Lillet, and I have nothing against Scotch, but apparently I do not care for the union of gin, Lillet, and Scotch. Cold pancakes saved the day.

2 cups rolled oats
2 cups buttermilk
½ cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 large eggs, lightly beaten
½ cup (1 stick) unsalted butter, melted but not hot
Vegetable oil or spray, for greasing the pan
Maple syrup, for serving

The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.

The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.

In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick.

Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.

Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.

Serve hot, with maple syrup. (we used blue agave)

Yield: about 12 pancakes, or 3 to 4 servings

Posted by: Diana

Category: Uncategorized

9 Apr, 2010

Category: Uncategorized

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