These pancakes were beyond exceptional. I wasn’t the only one who thought so. After helping me make them, both boys polished off 5 pancakes each!
- 3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or coffee 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, melted and cooled slightly (plus extra for the pan)
- 1 1/4 cups lowfat milk
- 1 cup cooked oatmeal
- 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 griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. Grease the griddle with cooking spray or 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.
Recipe and Photo: Cooking With My Kid