Filed under: Breakfast, Food and Recipes | Tags: Breakfast, oatmeal pancakes, orangette, pancakes
We are at the helm of another Saturday morning, and I am so thankful.
It’s been a busy couple weeks. Spring has been ushered in, with its warm sunshine and sunny days. The garden has been started; flower bulbs are planted.
It’s friday night, and I’ve had a pot of short ribs simmering for the past couple hours. But, what I really want to talk about doesn’t include dinner, but rather breakfast. Again. A Saturday morning breakfast for two, to be exact. And, the reason that I want to talk about this now, is because it starts on Friday night.
Oatmeal pancakes. They begin with soaking oats in buttermilk overnight, and then a little whipping up and stirring in the morning, and you have yourself the perfect saturday morning breakfast for two. Add a cup of coffee, and I’m in.
I first made these pancakes last Saturday, and I must say, they were so good, that they are making an appearance again tomorrow. The recipe orginates from Orangette.com. Ever since reading her post on these pancakes, I’ve wanted to make them. And now I’m making them again, exactly a week later. It’s not because I need to use the buttermilk leftover in the fridge (because I do), but because they were so delicious that I belive they deserve a second helping. Molly suggests serving them with warm maple syrup, and, while that’s good, I also think they would be delicious with this blueberry sauce.
Hope you enjoy a peaceful Saturday morning with the ones you love.
Slightly adapted from Orangette.com
I halved this recipe since I was only making pancakes for two. But, this would be an easy dish to serve up for more people. I also added frozen blueberries. No need to thaw, simply place a few snugly in the batter while in the pan and the heat from the pan will do the thawing.
2 cups rolled oats
2 cups buttermilk
½ cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 large eggs, lightly beaten
1 tsp vanilla extract
1 tsp cinnamon
½ cup (1 stick) unsalted butter, melted but not hot
Vegetable oil or spray, for greasing the pan
The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.
The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.
In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
Add the eggs, melted butter, and vanilla to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick.
Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about ¼ cup at a time, onto the pan, being sure not to crowd them. When the underside is nicely browned and the top looks set around the edges (small bubbles will form at the edges), flip the pancakes. Cook until the second side has browned.
Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.
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