Whole-Wheat Oatmeal PancakesPrint
Whatever your heart thinks is great, is great. The soul’s emphasis is always right.
Ralph Waldo Emerson
You know when a thing is too perfect? Like the circle of light cast around a burning candle. Or the wooden claw foot of my bathtub. The silent stacking of snow on a roof eave. Blue sky, clean, cold and clear. Tree tops in the wind, slow pom poms, doing exactly as they were meant…
A solitary golden pancake. A maple syrup puddle. Too perfect.
Whole-Wheat Oatmeal Pancakes
Makes 8-10 pancakes
- 3/4 cup rolled oats
- 1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided
- 3/4 cup whole-wheat flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon vanilla
- 1 tablespoon brown sugar
- 1 teaspoon lemon zest
- Pure maple syrup, for serving
- In a medium bowl, soak oats in 3/4 cup buttermilk for 10 minutes.
- Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl.
- Add egg, oil/butter, vanilla, brown sugar, lemon zest and remaining 3/4 cup plus 2 tablespoons buttermilk to oat mixture – stir to combine. Add wet ingredients to dry ingredients and stir until just combined, don’t over mix.
- Heat a large nonstick skillet over medium heat until hot and lightly spray with nonstick spray. Working in batches, pour 1/4 cup batter per pancake onto pan and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side until golden and set in center. Wipe pan clean and respray between batches.
- Serve with pure maple syrup.
Adapted from Gourmet