Daily Recipe: Oatmeal Pancakes
It’s Thursday. Which means it’s almost the weekend. Which means now’s a good time as any to start planning your weekend breakfast/brunch menu.
This recipe comes from the queen of food blogging, Smitten Kitchen. Slightly unique from your everyday pancake, these use oat flour and cooked oatmeal as well as all-purpose flour. The oats will add some texture and a nutty flavor to the breakfast favorite.
You can easily make the oat flour in your food processor using rolled oats. 1 cup of rolled oats will yield about 3/4 cup of oat flour.
Weekend mornings are for taking your time. Slowly waking up, enjoying your cup of coffee or tea and spending quality time in your kitchen. And nothing says breakfast like pancakes.
Start planning your weekend meals and before you know it, Friday evening will be here.
From Smitten Kitchen
Makes about 18 pancakes (good for leftovers, or halve the recipe)
- 3/4 cup oat flour ($.90 for 1 cup of oats)
- 1 cup all-purpose flour ($.50 for 1 cup)
- 2 tbsp sugar ($.15 for 2 tbsp)
- 2 tsp baking powder
- 3/4 tsp salt
- 3 tbsp unsalted butter ($.62 for 3 tbsp butter)
- 1.25 cups whole milk ($.71 for 1.25 cups)
- 1 cup cooked oatmeal ($.90 for 1 cup of oats)
- 1 tbsp honey ($.11 for 1 tbsp)
- 2 large eggs ($1.00 for eggs)
Approximate total for in.gredients: $4.89
First things first, cook the oatmeal. Combine 2 cups of water (or milk), with 1 cup oatmeal. Bring the liquid to boil and then reduce heat and let oats simmer for 5-7 minutes, until completely cooked. Set aside.
Whisk the dry ingredients together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for these pancakes; the batter should be slightly thick with a holey surface.
Heat a cast iron pan or griddle over medium high heat until water sizzles when splashed onto the pan. Lower to medium0low. Rub the pan with butter; Working quickly, dollop 1/4 cup mounds of batter onto the pan, two at a time. Once bubbles have formed on the top side of the pancake, flip it and cook until the bottom is dark golden-brown, about five minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.
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. As you can tell from the picture, they’re delicious served with peanut butter and syrup, with a side of grapefruit.