Oatmeal Pancakes

We love pancakes over here at Plum Pie. In fact, they are a staple on our weekend brunch rotation. And since bikini season snuck up on me yet again, I decided to pull out my trusty, no-fail, grain goddess cookbook by none other than the Kim Boyce. (I love her as you can see here and here) You can totally justify dousing your ‘cakes with butter and syrup when you have added whole grains and oats to your batter. Or at least that is what I am going with.

Don’t be intimidated by the extra step of cooking oatmeal. You can easily (and quickly) whip up a batch of oatmeal on the stovetop (it takes 5 minutes to cook), let cool slightly and mix away.

Your waistline will thank you. And so will the lucky breakfast buddy you choose to share with. Enjoy!

Oatmeal Pancakes

Adapted from Kim Boyce’s Good to the Grain
{Makes about 18 pancakes}

Dry Mix:
3/4 cup oat flour
1 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt

Wet Mix:
3 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups whole milk
1 cup cooked oatmeal, cooled*
1 tablespoon unsulphured (not blackstrap) molasses
2 large organic eggs

*To make oatmeal: In a small saucepan, bring 2 cups of water, 1 cup of whole rolled oats, and a pinch of salt to a boil. Simmer on low heat for about 5 minutes until cooked. Cool on the stove and continue with the recipe.

Sift the dry ingredients into a large bowl, pouring back any bits of the grain into the bowl. Set aside. Whisk together the butter, milk, oatmeal, molasses, and eggs until thoroughly combined.

Using a spatula, gently fold the wet ingredients into the dry ingredients. The batter should be slightly thick with a holey surface. It is important to lightly fold the batter to ensure tender cakes.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed on the pan. Rub the pan generously with butter (the secret behind crispy pancakes). Working quickly, pour 1/3 cup of batter onto griddle. Once bubbles begin to form on the top of the pancake, flip and cook until the bottom is golden brown (about 5 minutes total). Wipe the pan with a cloth and rub with butter before griddling the next batch. Continue with the rest of the batter.

Serve the pancakes with maple syrup and butter, apple butter, or the topping of your choice.