From Scratch, With Love

Another Whole Grain Masterpiece

with one comment

I asked John what he wanted for breakfast this morning and he said pancakes.  I knew exactly what kind of pancakes I wanted to try.

Good to the Grain has a recipe for Oatmeal Pancakes and I had all the ingredients.  I added blueberries and they turned out superbly.  They didn’t even need butter or syrup!  They were light and fluffy, which you wouldn’t expect from an oatmeal pancake, and they were also quite flavorful.  Five thumbs up.

I made a couple changes to the technique and I substituted buttermilk for the whole milk she used (adding 1/2 teaspoon of baking soda as well), but I give Kim Boyce full credit once again.  Huzzah!

Oatmeal Blueberry Pancakes

Cook oatmeal by boiling 1 cup of water and adding 1/2 cup of rolled oats according to the box directions.  Set aside to cool.

Melt 3 Tablespoons of butter and set aside to cool.

In a large bowl, sift

3/4 cups oat flour (I found it at Whole Foods, but not at Stop and Shop)
1 cup all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt (or 1/2 teaspoon regular salt)

Separate the whites and the yolks of 2 large eggs, placing the whites in a medium bowl and the yolks in a small bowl.

To the yolks, add 1 1/4 cups buttermilk and 1 Tablespoon molasses.  Stir with a fork until combined.

Whip the egg whites until soft peaks begin to form, but not until stiff.

Gently stir the buttermilk mixture into the dry ingredients until just moistened.  Gently fold in 1 cup of cooked oatmeal.  Fold in the melted butter.  When the butter is almost fully incorporated, add the egg whites and gently fold until they are evenly distributed.  Note that the batter should be lumpy.

Heat a large skillet or griddle over medium-low heat until water sprinkled on the surface  evaporates immediately.  While it heats, rinse 1 cup of blueberries and set aside.

Lightly butter or oil the hot griddle and start spooning the batter onto it, making pancakes about 3-4 inches in diameter.  Put 4-5 blueberries on each pancake.

When bubbles begin to form and pop on the pancakes, flip them and cook for about 1-2 minutes more.  Serve hot with a smoothie.

Note: in the original recipe, Kim combines the milk, eggs, melted butter, molasses, and oatmeal in a bowl and adds them all at once to the dry mixture, instead of separating them and whipping the egg whites as I did.  You can try that as well.


Written by poperatzii

May 30, 2010 at 10:18 am

Posted in Breakfast, Oatmeal, Whole Grain

Tagged with ,

One Response

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  1. […] making oatmeal pancakes a couple months ago, I decided that the same idea could be applied to muffins.  See, muffins and […]

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