This is the oatmeal pancake for oatmeal lovers. If my calculations are correct, there is a bowl of oatmeal in each serving.
So good with butter and maple syrup, with homemade jam, they’re, well, the jam. (Sorry, I’ve been dying to call something “the jam” ever since I read it in GOOP.)
But seriously. Kim Boyce is the jam.
Best Oatmeal Pancakes Ever
(adapted from Kim Boyce’s Good to the Grain via smitten kitchen)
Serves 2 (about 4 pancakes each).
1/2 c. rolled oats, cooked
1/4 c. + 2 TB oat flour
1/2 c. all-purpose flour
2 TB dark brown muscovado sugar
1 tsp. baking powder
1/4 + 1/8 tsp. coarse salt
1.5 TB butter, melted
1/2 c. + 2 TB milk
Note: The original recipe calls for molasses + sugar, I use muscovado because it’s what I put in my oatmeal.
To make the oat flour, grind 1/2 c. of oats in a food processor. To cook the oats, bring 1 c. of oats, 2 c. of water, and a pinch of salt to a boil and simmer until nice and thick, about 5 minutes. Remove from heat.
Preheat oven to 200ºF. Mix the oat flour, flour, sugar, baking powder, and salt in a small bowl.
Measure out the 1/2 c. of cooked oats needed for this recipe and put it in a large bowl. If it’s still warm, add the butter to melt and the milk to cool it down. Stir in the egg.
Fold the dry ingredients into the wet. Heat a 10” cast iron skillet over medium-low. Rub the pan with butter and pour 1/4 c. of batter per pancake. Cook until golden brown, about 2 minutes each side.
You can make 2-3 pancakes at a time, keeping the done ones warm in the oven. Don’t forget to add more butter to the skillet before the next batch.