Oatmeal Pancakes

Breakfast is underrepresented in my repertoire because:

1) who on earth has time to cook breakfast?!

2) impossible timing! bacon takes 25 minutes, eggs take 5 minutes, pancakes take 5 minutes each, and none of these are easy to keep piping hot until everything’s ready

3) the dishes, my god! eggs and bacon and pancake batter & whateverelse have to be the most annoying clean-up jobs around

However, I recently discovered a breakfast invention so awesome I had to make it myself. A local brunch restaurant specializes in pancakes made from oatmeal batter, topped with a dollop of house-made maple walnut butter. Heaven. Lo and behold, marvelous Deb from SmittenKitchen had a killer recipe for oatmeal pancakes on her site. Check it out for her step-by-step photo tutorial. I’ve just included the basics. These are heavenly with sliced fresh strawberries, but since berry season is long behind us, I improvised with a side of sauteed apples.


Oatmeal Pancakes
Serves 4

1 cup rolled oats
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs


1. Put the rolled oats in a blender or food processor. Grind into a flour.

2. Stir the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl.

3. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.

4. Heat a cast-iron pan or griddle (or 2! these take forever to cook) over medium-low heat. Rub the pan generously with butter, and pour in 1/4 cup of batter for each pancake. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.

5. Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven.


Maple Walnut Butter
(a compound butter, not a nut butter) from Food.com

1/2 cup walnuts
1/2 cup butter , softened
1/3 cup pure maple syrup
1/4 teaspoon cinnamon


1. Spread walnuts on an ungreased baking sheet and toast for 10 minutes in a 350* oven, until warm & fragrant.

2. Place the walnuts in blender or food processor; blend until the nuts begin to form a paste.

3. Add the butter, maple syrup, and cinnamon; cover and process until smooth, stopping once or twice to scrape down the sides of the bowl.

4. Store the butter in a covered container in the refrigerator; bring to room temperature before serving. Will last a week in the fridge.


Sauteed Apples
serves 2-4, adapted from AllRecipes

1/4 cup butter
2 large tart apples – peeled, cored and sliced 1/4 inch thick
1 teaspoon cornstarch
1/4 cup cold water
1/4 cup brown sugar
1/4 teaspoon ground cinnamon


1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.

2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.


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