Airy-light, crispy, soft, buttery and packed with nutrition, these oatmeal pancakes are one of our favorite weekend breakfasts!
I usually serve this with a berry compote, butter and pure maple syrup. but noshing on these cakes plain does the trick in a pinch! The pancake itself is interesting enough to make a great snack on the go. Although I usually reserve the plain pancakes for leftovers. I just love hot pancakes and drizzly maple syrup, yum!
I don't have the source for the inspiration behind this recipe, just a slightly smudgy clipping remains, but I've modified this recipe enough to comfortably call it my own - and I have to say, it is a tasty one!
Start by melting a little butter, just 4 tablespoons...
Combining all of your dry ingredients in a large bowl...
Squeeze a bit of lemon in the milk...
Then quickly mix it all together and pop it into the fridge to firm up a bit...
After 30 minutes, the batter has thickened enough to hold a measuring cup upright.
Drop by 1/3 c spoonfuls onto an oiled, hot skillet. I only cook with coconut oil in my 12" Lodge Cast Iron skillet and I love it! Since a cast iron skillet is relative high maintenance compared to nonstick skillets, I usually stick to these oatmeal pancakes and my favorite veggie side, Cast Iron Carrots with Curry!
Meanwhile, your warm berry compote and maple syrup are hanging out, waiting to be drizzled over hot cakes!
^^ Andy likes to dig right into the syrup and compote combo but I prefer to eat my pancakes in phases. Phase 1: maple syrup, phase 2: berry compote. The oatmeal pancake experience, YES...
About 2/3 in, phase 2 begins...oh my deliciousness.
Ingredients for Pancakes
1 c regular or quick cook rolled oats
1 c whole wheat flour
1/2 c wheat germ
1 tsp baking soda
1/2 tsp salt
1 tbsp brown sugar
2 eggs, lightly beaten
2 c milk
1 tsp lemon juice
4 tbsp butter, melted and cooled
Directions for Pancakes
Melt 4 tbsp of butter - cut into smaller chunks before warming up in the microwave - and whisk with a fork when there are still chunks in it, to aid the rest of the melting. Set aside and let cool.
Combine all of your dry ingredients into a large bowl. Admire the various shades of warm browns and the different textures (optional) then whisk all of these dry ingredients together with a clean fork until it is mixed evenly.
Whisk together your eggs and milk in another bowl until combine. Once the butter is cool and the eggs are mixed into the milk, squeeze a little lemon juice into the milk. The original recipe called for buttermilk in place of milk, but milk is more easily on hand so I usually use milk plus lemon to reach the acidity that buttermilk brings. The milk will curdle a little but don't worry about it (buttermilk has curdled proteins in it too!). Mix your cool butter into the milk, egg and lemon mixture and then pour into your dry ingredients.
Once combined, you'll have a somewhat runny pancake batter. Pop that baby into the fridge for 30 minutes while you clean up and prep your berry compote (details below).
After 30 minutes, heat some coconut oil in a skillet on the stove until it is HOT. At this point your batter should have thickened up. Use a 1/3 measuring cup to drop scoops of batter onto the hot skillet and wait until bubbles are all over the batter and flip. Cook for a hot second then using a spatula move your pancake to a plate to start your stack and repeat!
Ingredients for Compote
1 c berries of your choice, frozen & thawed, or fresh
2 tbsp sugar
1/2 to 1 tbsp flour
2 tbsp lemon juice
2 tbsp water
In a small saucepan, whisk together the last four ingredients until frothy. Add your berries and cook over medium-high heat, stirring occasionally until it starts to get saucy and come together. Should take about 8 to 10 minutes, give or take. Pour compote into a dish with a spoon and serve warm with your piping hot pancakes!
^^ I don't mean to overdo it but one more picture never hurt anyone....just look at those golden brown and crispy edges, mmm...
What's your favorite breakfast to splurge on during the weekends?