Oatmeal Pancakes

Original Recipe: The Hartford Courant

My mom brought me this recipe and we had it for dinner while she visited.  It was a great way to have slightly healthier pancakes (instead of being straight-up flour-based) and get some oats in me for lactation purposes.  The texture was hearty without being dry or dense.  Definitely a do-over.

Because these have oats, they take a little longer to cook so the inside isn't gummy.  Therefore the pancakes must be small or you'll have crispy edges and an unpleasant raw surprise in the middle.  I doubled the recipe when I made them again, and it took forever to get the entire batter used up.  So word to the wise: only double this if you want to be eating pancakes for breakfast for three straight days.

1-1/2 cups oats
1 cup flour
2 teaspoons sugar
1 teaspoon salt
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
2 eggs, lightly beaten
2 cups buttermilk

(1) Grind oats in a blender [I used a Magic Bullet} until they are fine as flour.
(2) In a large bowl, combine oats, flour, sugar, salt, baking powder, baking soda, and cinnamon.
(3) In a separate bowl, mix eggs and buttermilk.
(4) Stir buttermilk mixture into flour mixture with a few quick strokes (all ingredients should be moistened, but do not overmix).
(5) Heat skillet over medium-high heat.  Melt 1 Tablespoon butter.
(6) Ladle pancake batter in roughly 1/4 cup amounts.  Cook until bubbles stop rising from bottom and top surface looks slightly dried out (3 to 4 minutes).
(7) Flip pancakes.  Cook until center feels lightly set when top is pressed with your fingertips (about 2 minute).
(8) Keep pancakes warm in oven until all are cooked.

Kid Participation:
* Whisk dry ingredients
* Whisk wet ingredients
* Eat their weight in pancakes

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