Oatmeal pancakes

Adapted from Orangette

• • 3 oz rolled oats

  • 8 oz milk

  • 1 egg

  • 2 oz butter, melted

  • 1.25 oz flour

  • 1 tbsp sugar

  • 1 tsp baking powder

  • ½ tsp kosher salt

The night before:

Combine the oats and milk in a medium bowl or large measuring jug. Stir to mix. Cover with plastic wrap, and refrigerate overnight.

The morning of:

1. Set electric nonstick griddle to 350.

2. Start the butter melting in the microwave

3. Add the eggs to the oat mixture, whisk lightly on the top, and stir in

4. Add the melted butter to the oat mixture, and stir well

5. Add the flour, sugar, baking powder, baking soda, and salt in a pile on top of the oats, stir the dry ingredients on top to combine, then stir into the oats to blend. The batter will be very thick.

6. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them.

7. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.

8. 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.

9. Serve hot, with maple syrup.

Previous version

Adapted slightly from Orangette

• • 6 oz rolled oats

  • 16 oz buttermilk

  • 2 large eggs, lightly beaten

  • 4oz butter, melted

  • 2.5 oz flour

  • 2 Tbsp. sugar

  • 1 tsp. baking powder

  • 1 tsp. baking soda

  • ½ tsp. table salt

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:

1. Take the bowl of buttermilk and oats out of the fridge.

2. Add the eggs and melted butter to the oat mixture, and stir well

3. Add the flour, sugar, baking powder, baking soda, and salt. Stir the dry ingredients on top to combine, then stir into the oats to blend. The batter will be very thick.

4. Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil.

5. 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.

6. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them.

7. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.

8. 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.

9. Serve hot, with maple syrup.