Let's talk pancakes. A few of you saw a pancake batter in a refrigerator shot I posted here, and requested the recipe. They're a current favorite for reasons I'll list off below, but let me describe them to you first. We're talking about oatmeal pancakes, but I think of them as oatmeal porridge pancakes because of the texture you experience as you cut through their golden tops into the crumb. Instead of a traditional crumb, you've got what ends up being a leavened porridge. If you prefer a feather-light stack, these aren't going to be your jam. These are hearty, substantial, and absolutely delicious. They're also made with 100% whole grain flour, oats, and ground flax. I always get questions about buttermilk substitutions, so I make them with a simple almond "buttermilk" here. They're pancakes that will work for vegans, and those avoiding dairy as well. I'll add a couple of technical notes down below, related to ingredients and favorite add-ins, but I typically make them to order on a Saturday or Sunday, and then save any extra batter to use in the next day or two. They're like 90% as good with leftover batter - which, in my book, is just fine on a Monday morning ;).
A couple notes - you see cornstarch or brown rice flour here to counter-balance some of the moist density you get when cooking or baking with oatmeal or whole grain flours. You can certainly leave it out - but I'm always a bit sorry when I do. Toppings? I tend to skip the syrup with here, but love to dust them with cinnamon sugar. It gives you that crunch and texture before a tender interior (sort of churro-like). Or, if we're getting extra specific, sometimes I'll make a big oatmeal pancake and cut it into 4 or 5 long strips. And then when I want to take a bite, I'll roll one of the strips (cinnamon roll-style), and dunk the end in a bit of sugar. You also cant go wrong with a side of smashed berries.
I mix all sorts of ingredients into the batter from day-to-day, but it's hard to beat toasted walnuts and blueberries (frozen is a-ok). Grind up a few rose petals with some sugar and use that to sprinkle - there is something magic about the blueberries and rose. Enjoy!
from 101 Cookbooks http://ift.tt/2ir2dHi
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