Super Delicious Oatmeal Pancakes
When you think of a hearty breakfast, you'd be right to think of pancakes. Not only are they filling, but they are so good to eat, too! That's why we often have pancakes on our breakfast menu. We were a couple of years into our B&B adventure when Dan found this great recipe for pancakes, and we've been using it ever since. He's really got a knack for finding great breakfast recipes. Anyway, we thought we'd share it with you to enjoy at home.
Serves 3 (about 6 pancakes)
¾ Cup Quick-Cooking Oats
1 ½ Cups buttermilk, divided
¾ Cup Whole Wheat Flour
1 ½ Teaspoons Baking Powder
¾ Teaspoons Baking Soda
½ Teaspoon Salt
½ Teaspoon Cinnamon
1/8 Teaspoon Nutmeg
1 Large Egg, lightly beaten
2 Tablespoons Unsalted Butter, melted
1 ½ Tablespoon packed Brown Sugar
Soak oats in ¾ cup buttermilk for 20 to 30 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl.
In a separate bowl, whisk egg and slightly cooled butter until well blended. Add remaining ¾ cup buttermilk and blend. Sprinkle brown sugar over soaked oats and stir to combine. Add egg, butter and buttermilk mixture to oat and buttermilk mixture. Whisk together until thoroughly combined. Add wet mixture to dry ingredients until just combined. Let the batter rest 10 to 15 minutes.
Heat non-stick electric griddle to 350 degrees. Pour 1/3 cup batter onto hot griddle. Flip pancakes when edges turn a shade or two darker than batter and a few bubbles appear on pancake surface. Continue cooking the other side of pancake until pancake top feels soft and velvety.
Or you can make Blueberry Oatmeal pancakes anytime. Just add a few blueberries (fresh or frozen) to the tops of the uncooked pancakes and flip when edges look cooked and a few bubbles form on the pancake surface. Just wait until the pancakes feel soft and velvety and then they are done.
Serve with real maple syrup.
Don't forget to add the YUM!