Whole-Wheat Oatmeal Pancakes (Gourmet Magazine) - cooking recipe

Ingredients
    3/4 cup quick-cooking oats
    1 1/2 cups well-shaken buttermilk, plus
    2 tablespoons well-shaken 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 brown sugar
Preparation
    Soak oats in 3/4 cup buttermilk 10 minutes.
    Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
    Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
    Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.).

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