Sunday, October 2, 2011

Oatmeal Pancakes

Our very favorite pancakes in the world are served at Legal Grounds in Dallas and are called prom cakes. We have been in prom cake withdrawal since we moved from Dallas, so I decided to make my own. This pancake recipe requires more effort than most, but it is worth it for these moist, fluffy circles of breakfast goodness. In fact, these pancakes are so good that I've been making them every single weekend - no kidding.   They are the only pancakes my family will eat now - I don't blame them!

Ingredients
Dry Ingredients
3/4 cup oat flour (You can make oat flour by pulsing about 1 cup of rolled oats in a food processor until finely ground.)
1 cup all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 teaspoon Kosher salt

Wet Ingredients
3 Tablespoons unsalted butter, melted and cooled
1 1/4 cups milk
1 cup cooked oatmeal*
1 Tablespoon honey
2 large eggs

Optional Ingredients
Fresh bananas, sliced very thin
Fresh strawberries, sliced
Homemade granola (See my recipe here, but make it without the dried fruit if you are using it as a topping on these pancakes.)
Chocolate chips (I put these in my daughter's pancakes they taste like oatmeal chocolate chip cookies - yum!)

Directions
1. In a large bowl, whisk the dry ingredients together.
2. In a smaller bowl, whisk the wet ingredients together.
3. Gently fold the wet ingredients into the dry ingredients.
4. Heat griddle to medium heat and then lower to medium just before putting the batter on. Grease griddle with butter or cooking spray.
5.  Pour about 1/4 cup of batter onto the greased griddle. (If you want banana slices or chocolate chips in your pancakes, place them on the pancake batter as soon as your pour the batter on.)


6.  Flip pancakes once the bubbles have begun to form on the top side of the pancake.
7.  Serve warm with fresh strawberries, granola, and a little maple syrup. Enjoy!!



*Make oatmeal by bringing 2 cups of water and a pinch of salt to a boil. Add 1 cup of rolled oats and simmer on low for 5 minutes, stirring occasionally. Let cool. You will have more than 1 cup of cooked oatmeal so make sure to measure out exactly 1 cup before adding it to the ingredients.

Additional Info
**If you want to make it ahead, the batter can sit overnight in the refrigerator. The next morning, the batter will be thick and should be thinned, one tablespoon at a time, with milk. Do not overmix.
**I tried a healthy version of this recipe by substituting whole wheat flour for the all purpose flour and egg whites for eggs. It was still amazing!

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