Did you make a resolution to eat more whole grains this year? And, come February, you’re searching for new ways to use those whole grains. Why not try this recipe for Oat Pancakes? It’s pretty easy, and it uses only rolled oats for the grain. It’s also part of the ever-growing collection of 100% Scratchin’ It recipes that you can only find here.
Although to be fair, it is based on the Buttermilk Pancake recipe in The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker, which is the best buttermilk pancake recipe you can find.
We list rolled oats by weight because that’s how we measure them. By using weight, we always get the same amount of oats, regardless of how packed or fluffy they are (not that oats are exactly fluffy, but you get the idea). We also measure the buttermilk that way, allowing us just to pour it in. Speaking of buttermilk, we always make our own; it’s easy, and we can use skim milk, 1%, 2%, organic, whatever we feel most comfortable using. It’s the easiest cultured milk product around, and, once you make a batch, you’ll wonder why it costs so much more than regular milk.
Procedure in detail:
Preheat griddle. Place a griddle (or heavy-bottomed skillet) over medium-low heat to start warming while you make the pancake batter. At this time, we also place our butter in a small metal measuring cup (1/4 cup size) and set it on the griddle to melt.
Grind oats. You could grind the oats separately, but we figure that we might as well put all the dry ingredients in the blender at the same time. The oats get ground, and everything gets mixed, making it a one-step process. So, place the oats, sugar, salt, baking powder, and baking soda in the blender, and blend on high until it looks like oat flour. Don’t worry too much if some larger pieces remain. It’s all good. As an aside, we just estimate the amount of salt and sugar, but we always measure the baking powder and baking soda accurately; we find that too much of either can result in weird flavors.
Whisk egg. Crack the egg into a medium-size bowl and whisk until uniform and light, about 1 minute.
Add buttermilk. Pour the buttermilk into the beaten egg and whisk away. Make sure to get the bottom of the bowl, as sometimes buttermilk likes to lurk down there and not get fully incorporated.
Add butter. While whisking, slowly drizzle the butter into the egg and buttermilk mixture. If your buttermilk and egg are cold, the butter will congeal; not a problem, as it’ll be very small pieces.
Fold together. Pour the oat flour mixture into the liquid ingredients and fold together using either a spoon or spatula. Do not fold until the batter is smooth, just fold enough to moisten almost all the flour — a few dry bits are perfectly fine.
Cook. Use a paper towel to coat the griddle lightly with shortening. Scoop about 1 1/2 tablespoons of batter onto the hot griddle, making about a 3-inch cake. Cook until bubbles form in the middle, and the edges look slightly dry. Flip and cook about the same length of time of the other side. Serve immediately with maple syrup.
We have trouble understanding why people buy pancake mix. Pancakes are really easy to make — even these, with the added step of grinding oat flour — and you can customize them easily with the addition of cinnamon, or perhaps some vanilla flavoring. Or, you can add a few blueberries, or pecans, or whatever. That’s one of the reasons we’re confirmed Scratchers; we like to be able to choose what we eat. Four stars, because of the added step of blending/grinding.