Whole Wheat Oatmeal Pancakes

Pancakes and I have had our fair share of fights. The deceptively simple breakfast (or lunch or dinner, if you’re an avid breakfast fan like me!) never turn out quite right. I undercook them. I overcook them. I flip them and they slide across the pan losing their beautiful circular shape. That’s right, the Jessica who has been know to take on any culinary challenge, cannot make pancakes. Am I the only one who has this problem? This is when you all say “no”…

My own pancake making inadequacy is only part of the problem though. Part two? Really mediocre pancake recipes. I can attest to the fact that there are a lot of them out there. I think by now I’ve tested my way through hundreds, or at least it feels that way. This recipe, however, is far from mediocre. The resulting pancakes are dense and chewy. Not the kind of chewy that makes you think you’re eating rubber, but rather the kind that reassures you you’re filling your stomach with something hearty and wholesome. And buttery. Yes, you can actually taste the butter, and oh, is it lovely.

Travel-inspired dishes and updates on my adventures are to come this Friday, when I’m back in the States and posting from home. Be on the lookout!

Whole Wheat Oatmeal Pancakes

adapted (barely) from Orangette

The original recipe called for all-purpose flour instead of whole wheat flour. I also imagine the recipe would be lovely with rye, buckwheat, oat, or barley flour to name just a few other options. The addition of spice – I’m thinking cinnamon and nutmeg – or maybe a touch of orange zest would be well worth a try.

If you have leftover pancakes, either freeze them or toss some plastic wrap over them and save them for later that day. They are fabulous cold. I wolfed down two more as a midnight snack. What can I say? Sometimes self-control is non-existent.

Makes about 12 pancakes, or 3 to 4 servings 

2 cups rolled oats
2 cups buttermilk
½ cup whole wheat flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon table salt
2 large eggs, lightly beaten
½ cup (1 stick) unsalted butter, melted but not hot
Vegetable oil or spray, for greasing the pan
Maple syrup, for serving

The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.

The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.

In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick.

Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.

Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.

Serve hot, with maple syrup.

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