This year has been a quick one, passing fast as we count each week. I'm 24 weeks (6 months!) pregnant and my cooking has really taken a backseat during the pregnancy. I have been eyeing new recipes again and cooking 4 or 5 nights a week- which feels like a success to me!
I've been really loving breakfast foods lately. Fruits and eggs and whole grains, oh my! I made these pancakes one weekend and had some leftover which were promptly frozen. Later that week, we stuck them under the broiler (we are lazy with the toaster oven) and rejoiced- what a lovely way to start a week day!
I love these pancakes. They use oat flour, cooked oatmeal and all purpose flour which makes them hearty and flavorful and very satisfying.
From "Good to the Grain"
3/4 cup oat flour
1 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 tablespoons unsalted butter, melted and cooled a bit
1 1/4 cups whole milk
1 cup cooked oatmeal
1 tablespoon unsulphured (not blackstrap) molasses
If you have some leftover oatmeal, toss it in here- but if you don't, just boil 2 cups of water with 1 cup of whole rolled oats and a pinch of salt. Once it's boiling, turn it down to simmer for about 5 minutes. I have done this as I mix the rest of the ingredients, easy peasy.
Work with the dry ingredients (oat flour, all purpose flour, sugar, baking powder, salt), mixing them all well, in a large bowl. Set aside.
Mix together all of the wet ingredients (butter, milk, oatmeal, molasses, eggs) until they are combined well and just a warning, this will look lumpy and gross.
Fold the wet ingredients into the dry ingredients, very lightly. The batter should be lumpy and a bit thick. Cook them up on a skillet with a bit of butter, and enjoy!