The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Oatmeal Pancakes

July 15, 2013 , ,

I think I have tried over a dozen pancake recipes over the past 10 months.

The beau is a bit of a fiend about pancakes and I supposed it’s been the one thing I know I can make, that he will eat without question. The first batch was simple. Flour, milk, eggs, baking soda. From there I moved on. Adding buttermilk. Greek yogurt. Quinoa. Pumpkin when it was in season. And for this weekend – oatmeal.

I found today’s recipe after receiving a text to “keep it simple.” I receive that request quite often ever since I had a foray into whipping egg whites before mixing it into the batter. Gnocchi from scratch, risotto, homemade yogurt, fresh brownies…. It was whipping egg whites that pushed this boy over the edge.


But I digress…I came across this morning recipe on Smitten Kitchen which is loosely adapted from Good to the Grain, a cookbook I just may have to invest in. It involves more than 2 steps (mixing and cooking), so I made sure to do those before the boy came over.

While of course, after more than a dozen pancakes recipes, I really have no idea where I stand with any of them. I’m sure though, that since I am taking the time to write about this one, I can say with confidence that these puppies are a winner.

Oat Flour
Cooking Pancakes

I enjoyed the process of putting these together… the grinding of the oats, the cooking of the oatmeal and the browning of the butter (my added step!). While the scent of these cooking was more appropriate for fall, I brought them into summer after topping them with a peach and blueberry compote that would make any farmers market proud.


3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melt in a saucepan over medium heat, stirring frequently mixing up the brown bits – cool slightly (you will need extra unbrowned butter for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs

Whisk the dry ingredients (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.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low.

Rub the pan generously with butter; Boyce says this is the key to crisp, buttery edges. 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.

Do ahead: 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. Thin, one tablespoon at a time with milk. Take care not to over mix.

* Make oatmeal, if you don’t have any leftover: Bring 1 cup of water, 1/2 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool. Make extra if you would like a snack.


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