Oatmeal pancakes

We eat what some might consider an unreasonable amount of pancakes in our house. But what qualifies as unreasonable when pancakes are involved? Wouldn’t we all be happier with more pancakes in our lives? Even the word makes me smile. Pancake!

I make this oatmeal pancake recipe from Bon Appetit fairly often because I think the oats give it a bit more nutritional value than the typical flour flapjack. I’ve found that they’re great fuel for a run. The texture is more interesting, too. They’re a bit chewy on the inside and lacy at the edges. They have a slight sweetness to them and actually taste great without syrup. Even Eleanor, my little maple tree of a child who I expect has syrup coursing through her veins at this point, ate these dry.

This batter needs to sit out for two hours to thicken. Don’t try to be clever and cheat that sitting time. Some fool has already tried that and ended up with runny, burnt pancakes. Best to make the batter the night before and then stash it in the refrigerator.

2 cups old-fashioned or quick-cooking oats
1/2 cup flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract

Combine the oats, flour, sugar, baking soda, baking powder and salt in a bowl and mix. Beat the eggs, buttermilk and butter in another bowl. Add that to the dry ingredients and mix. Let batter stand for two hours.

Swirl a bit of butter in a skillet over medium-low heat, and use about 1/4 cup batter for each pancake. These will take a while to cook, and I know you’ll get hungry and grow impatient. You’ll turn up the flames a bit and then a bit more. Don’t do that! These burn easily. When the batter starts to bubble, flip your pancake. I like to flatten mine a bit with the spatula after flipping because I’ve found these sometimes get too thick and don’t cook through. Leave for a minute or two more. Enjoy.