Oatmeal pancakes for labor day

I made these this morning and thought you might enjoy them on your labor day off so I’m posting them early.

I usually use a this recipe, but last time they didn’t turn out well so I tried one from The Joy of Baking. Mmm! I think you’ll find them even more filling without the mouth-full-of-dough feeling. The main difference is that The Joy of Baking one doesn’t have a sweetener added and you have to cook the oatmeal first.The Joy of cooking, by the the way, is an amazing book. For other English majors, It’s like a Norton Anthology of cooking.

Oatmeal Pancakes:

1/2 cup all-purpose flour ( I bet you could substitute wheat flour if you wanted)
1 tsp baking powder (3/4 tsp for high altitudes)
1/2 tsp salt
2 eggs
1 1/2 cups cooked oatmeal
1/2 cup milk or buttermilk
2 tbl melted butter

1| Whisk together flour, baking powder, and salt.

2| In a separate bowl, beat the eggs. Mix in cooked oatmeal, milk, and butter.

3| Quickly stir this mixture into the dry ingredients. The batter may appear lumpy, but that’s ok. Use about 1/4 cup (we use a little more) batter for each cake, lightly stirring the batter periodically to prevent settling.

Of course, The Joy of Cooking is so good it even has pancake tips:

  • Don’t over beat your mix. Just give enough quick strokes to barely moisten the dry ingredients
  • Ignore the lumps.
  • If mix is too thick, dilute with water, if too thin, add flour.
  • Before cooking, test the griddle to make sure it’s hot enough. Let a few drops of cold water fall on it, if the water bounces and sputters, the pan is ready to use.

Making oatmeal: Boil 1 cup water, at 1/2 cup dry oatmeal. Reduce heat and let simmer for 3-5 minutes or until soft. (I assume this is the right amount, because double this makes 2 1/2 cups).

Your Turn: