Whole Wheat Oatmeal Pancakes
I saw this recipe on Tracey's Culinary Adventures and am always drawn to new pancake recipes! I can't help it - I love pancakes, I have a recipe that I really like but that doesn't stop me from eyeballing all the new ones I come across. This one was perfect for breakfast the other morning - I have been eating a lot of oatmeal and this one happened to feature oatmeal in the batter and I definitely had to give it a try!
Whole Wheat Oatmeal Pancakesfrom Gourmet, February 2008 (via Epicurious)
3/4 cup quick-cooking oats
1 1/2 cups plus 2 tablespoons buttermilk, divided
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed light brown sugar
canola oil (or nonstick cooking spray) for cooking
Directions
Combine the oats and 3/4 cup of the buttermilk in a medium bowl and soak for 10 minutes while preparing the remaining ingredients.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Add the egg, melted butter, brown sugar, the remaining 3/4 cup plus 2 tablespoons of buttermilk, and the oat mixture to the bowl. Whisk together until just barely combined.
Spray a nonstick skillet set over medium heat with cooking spray. When the pan is hot, use a 1/4 or 1/3 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through.
If not serving immediately, transfer the pancakes to a baking sheet and keep warm in an oven preheated to 250 degrees. Repeat with remaining batter, adding more cooking spray to the pan if necessary.
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I used a very full 1/4 cup measurer and got 6 large pancakes from this recipe. We really enjoyed these! My son loved them! They have a nice flavor with the cinnamon and nutmeg and the whole wheat flour and oatmeal give these a great heartiness. They were delicious with a little butter and some good maple syrup!
Whole Wheat Oatmeal Pancakesfrom Gourmet, February 2008 (via Epicurious)
3/4 cup quick-cooking oats
1 1/2 cups plus 2 tablespoons buttermilk, divided
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed light brown sugar
canola oil (or nonstick cooking spray) for cooking
Directions
Combine the oats and 3/4 cup of the buttermilk in a medium bowl and soak for 10 minutes while preparing the remaining ingredients.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Add the egg, melted butter, brown sugar, the remaining 3/4 cup plus 2 tablespoons of buttermilk, and the oat mixture to the bowl. Whisk together until just barely combined.
Spray a nonstick skillet set over medium heat with cooking spray. When the pan is hot, use a 1/4 or 1/3 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through.
If not serving immediately, transfer the pancakes to a baking sheet and keep warm in an oven preheated to 250 degrees. Repeat with remaining batter, adding more cooking spray to the pan if necessary.
***********
I used a very full 1/4 cup measurer and got 6 large pancakes from this recipe. We really enjoyed these! My son loved them! They have a nice flavor with the cinnamon and nutmeg and the whole wheat flour and oatmeal give these a great heartiness. They were delicious with a little butter and some good maple syrup!
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