Friday, August 5, 2011

Oatmeal Pancakes

When I first saw these oatmeal pancakes, I was intrigued.  I had recently tasted some oat and cornmeal waffles at a local restaurant and had creative breakfast foods on the brain.  I've tinkered around with the recipe a bit and have found many delicious variations.  Here are two of them.

- 3/4 c. flour
- 1/4 c. cornmeal (coarse gives more crunch, but make sure it's not too coarse--ahem Bob's Red Mill-- or it won't cook enough.)
- 2  1/2 tsp. baking powder
- 2 tbsp brown sugar
- 1/4 tsp cardamom (optional)
- 1/2 tsp sea salt
- 1 c. buttermilk
- 1 c. cooked oatmeal (rolled oats, not quick or steel cut)
- 1 egg

- 1 c. flour
- 2 1/2 tsp. baking powder
- 2 tbsp sugar
- 1/2 tsp cardamom
- 1/2 tsp sea salt
- 1 tbsp. orange zest
- 1 c. milk
- 1 c. cooked oatmeal (rolled oats, not quick or steel cut)
- 1 egg

- Whisk together everything but the (butter)milk, zest, oatmeal, and egg.
- Whisk the (butter)milk, zest, oatmeal, and egg together separately.
- Gently fold the dry into the wet until just combined.  This is a slightly thicker batter than usual, but it turns out wonderfully.
- Heat up a cast iron skillet.  When hot, add a little butter (just enough to give the pan a light coat).
- Drop in the batter, 1/4 c. for each pancake.
- Cook until you see bubbles rising to the surface then flip once.
- Serve hot with butter, honey, and fresh fruit.

These pancakes are a little heartier than the usual suspects and really keep you feeling full and energized all day.  Sure, regular fluffy pancakes are tasty but I really enjoy the well-rounded flavor that these have. I also like to tell myself that they're just a tad healthier.


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