Pleasing 2 tough customers...
I made these for our Sunday Pancake Breakfast day and they were absolutely scrumptious! They're a little heavier than regular pancakes because of the oatmeal, but they keep you nice and full for a long time. (Always a problem with me...)
I must have eaten small bowlful of the batter just while frying them! They fried so thick and sweet and lovely. They even passed my dad's expert pancake test and my sister's picky eater pancake test! I had one with nutella and one with a sprinkle of powdered sugar (not a fan of maple syrup...)
From: I really wish I wrote it down when I got the recipe, but I just can't find it online again... :(
Note: I used cooked oat bran instead of cooked oatmeal and I used plain oat bran instead of oat flour-- it also works just fine if you don't have oatmeal/oats.
3/4 cup oat flour (pulse 3/4 cup rolled oats into a food processor or spice grinder until finely ground)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs
Whisk the oat flour, flour, sugar, baking powder and salt together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface. Although the batter is best if using immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, one tablespoon at a time, with milk. Take care not to overmix.
Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Rub the pan generously with butter. Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 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.
* Make oatmeal, if you don’t have any leftover: Bring 2 cups of water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool. You’ll have some extra oatmeal, which you can eat while you’re cooking.