Mmm... pancakes.
Apr. 23rd, 2006 11:50 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerOatmeal Pancakes
Mix: 1 3/4 cups rolled oats
2 1/2 cups flour
4 1/2 tsp sugar
4 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 tsp baking soda
1/2 cup vegetable oil
Grind oats in a food processor until chopped fine, but not a powder. Mix all dry ingredients (really!) in a mixer with a paddle on slow speed, drizzling in the oil with the mixer running. Stop mixer and squeeze a clump in your hand. If it stays together, it is done; if it crumbles, add a tablespoon of oil at a time until it hits the right consistency. Store in an airtight container - it will keep indefinitely in the fridge or freezer.
Batter: 1 cup mix
1 cup buttermilk
1 egg
Whisk together the three. It may seem thin at first, but the oats will soak up the milk. Let stand forfive to ten minutes. Heat a griddle, lightly grease, and drop the batter onto it. When the edges look dry and bubbles pop and do not re-form, flip and cook the other side.
Makes twelve 3-inch pancakes.
What worked: This was a tasty, different pancake. It went beautifully with apple compote and creme fraiche.
What didn't: I ran out of rolled oats and used 3/4 cup of steel-cut oats; they added a nice nutty flavor, but more crunch than I would have preferred. If I were doing it again I'd grind the steel-cut oats on their own first, then add the rolled oats and grind further. Also, the not-as-ground-up steel-cut oats didn't absorb the liquid equally, which meant that the mix had a tendency to clump when I poured the batter. Further whisking in between pancakes solved that (mostly).
Also, I didn't read the recipe thoroughly enough and forgot to add the leavening to the mix. I had to whisk it in with the milk and egg, which required more blending than it would have otherwise. Dumbass.
Will I make it again? Yes. I have a bunch of the mix left in the fridge. Also, I'd like to try this with 100% rolled oats.
Mix: 1 3/4 cups rolled oats
2 1/2 cups flour
4 1/2 tsp sugar
4 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 tsp baking soda
1/2 cup vegetable oil
Grind oats in a food processor until chopped fine, but not a powder. Mix all dry ingredients (really!) in a mixer with a paddle on slow speed, drizzling in the oil with the mixer running. Stop mixer and squeeze a clump in your hand. If it stays together, it is done; if it crumbles, add a tablespoon of oil at a time until it hits the right consistency. Store in an airtight container - it will keep indefinitely in the fridge or freezer.
Batter: 1 cup mix
1 cup buttermilk
1 egg
Whisk together the three. It may seem thin at first, but the oats will soak up the milk. Let stand for
Makes twelve 3-inch pancakes.
What worked: This was a tasty, different pancake. It went beautifully with apple compote and creme fraiche.
What didn't: I ran out of rolled oats and used 3/4 cup of steel-cut oats; they added a nice nutty flavor, but more crunch than I would have preferred. If I were doing it again I'd grind the steel-cut oats on their own first, then add the rolled oats and grind further. Also, the not-as-ground-up steel-cut oats didn't absorb the liquid equally, which meant that the mix had a tendency to clump when I poured the batter. Further whisking in between pancakes solved that (mostly).
Also, I didn't read the recipe thoroughly enough and forgot to add the leavening to the mix. I had to whisk it in with the milk and egg, which required more blending than it would have otherwise. Dumbass.
Will I make it again? Yes. I have a bunch of the mix left in the fridge. Also, I'd like to try this with 100% rolled oats.
