Saturday, January 22, 2011

Oatmeal pancakes

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This recipe makes about 24 very Healthy and hearty pancakes. They are very filling with oat flour and the whole oats. A great recipe from penzeys

3/4 cup oat flour. I ground 1 cup old-fashioned oats in the food processor
1 cup all-purpose flour
2 T sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
Pinch of freshly grated nutmeg
3/4 tsp salt kosher
3 T butter melted
11/4 cups buttermilk
1 cup cooked oatmeal
2 large eggs
1/4 cup finely chopped pecans
1 T honey
butter, for the skillet
In a large bowl, combine the oat flour, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.with the milk and let soak for 10 minutes. In a smaller bowl, stir the melted butter, buttermilk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients only until combined. Fold in the pecans. Do not over mix; the batter will not have a uniform appearance.

Heat a griddle over medium high heat until water sizzles when dripped onto the pan. Lightly coat the pan with a tsp of butter. Drop the batter into trepan in 1/4 cup mounds. Flip the pancakes when bubbles begin to form around the edges and cook until the bottom is dark golden-brown, about 5 minutes total. Repeat with additional batches of pancakes until all are cooked. Place cooked pancakes on a warm plate and tent with foil to keep warm until all pancakes are made.

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