Here are both recipes because they really do belong together. The oatmeal pancakes are slightly sweet from the oatmeal and the small amount of sugar added and the buttermilk syrup is definitely sweet and rich as it should be. I love adding toasted nuts or fresh strawberries, raspberries, blueberries and/or blackberries to this dish to balance the flavors of the cakes and syrup. This is a denser style of pancake but definitely should satisfy all pancake lovers. These indulgent pancakes are a high fiber, nutritious breakfast that tends to fill you up faster and stay a little longer. I like that.
Oatmeal Pancakes Print Recipe
makes about 8
2 cups old fashioned rolled oats
2 cups buttermilk
2 eggs, beaten
4 tablespoon unsalted butter, melted and slightly cooled (1/2 stick or 1/4 cup)
2/3 cup all purpose flour, unbleached
1 tablespoon of sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
Pinch of nutmeg (optional)
Pinch of salt
up to 2 tablespoons buttermilk or milk
Combine the oatmeal and 2 cups buttermilk together and let sit for 30 minutes to overnight.
Heat your griddle to a medium heat. I use a cast iron griddle on my gas stove so I set my burners on about 6.
Combine the cooled butter to the beaten eggs and then add to the oatmeal mixture and mix well. (Mixing the butter and eggs together first means your ingredients will combine better because the eggs have both hydrophilic and hydrophobic properties. If you have ever added melted butter to a batter and it floated to the top in little globules, you know what I mean. This technique helps with that just be sure the melted butter is not hot.)
Mix all the dry ingredients together and then combine them into the oatmeal mixture. The batter will be very thick. I usually add both table spoons of buttermilk to thin it slightly. This batter is suppose to be thick.
Use a 1/3 cup to 1/2 cup measure (or a large spoon or ice cream scoop will do) to place the batter on the griddle. These pancakes cook best at a lower temperature (by about 25º) than standard pancakes. They usually take 3 to 4 minutes per side. I flip them when the edges are getting "dry" looking and take them off when they spring back when lightly pressed in the middle of the cake.
Notes: Here are some variations I have used in the past:
- dried or fresh blueberries, plus 1 teaspoon vanilla, minus nutmeg
- 2/3 cup finely grated or chopped apple, 1/2 cup chopped nuts
- 1/2 cup chocolate chips, 1/2 cup chopped pecans
- 1 small banana chopped, 1/2 cup chopped walnuts
makes about 1 1/2 cups
1 cup white sugar
1/2 cup buttermilk
1/2 cup unsalted butter
1 tablespoon corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract (optional)
Put all ingredients into a saucepan. Bring to a boil and cook for about 6 -7 minutes. The syrup should be a golden color. Remove from the heat and stir in vanilla if using.