Whole Wheat–Oat Pancakes

By porcalina

Ingredients

• 1 * 1 cup cake flour
• 1/4 * 1/4 cup whole-wheat flour
• 1/4 * 1/4 cup old-fashioned oats (not instant)
• 1 1/2 * 1 1/2 teaspoons baking soda
• 1 * 1 teaspoon kosher salt
• 1 * 1 cup soy milk
• 1/2 * 1/2 cup vegetable oil
• 1 * 1 large egg
• * Pomegranate Molasses–Maple Syrup, for serving

Details

Servings 5
Adapted from chow.com

Preparation

Step 1

1. Whisk together both flours, oats, baking soda, and salt in a large bowl until evenly combined; set aside.

2. Whisk together soy milk, oil, and egg in a medium bowl until combined. Make a well in the flour mixture and add the soy milk mixture. Stir until just moistened, about 40 strokes. Set batter aside to rest while the griddle heats, but don’t let it rest longer than 10 minutes.

3. Heat a large, seasoned cast iron skillet, frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a few drops of cold water in it: If the water bounces and sputters, the pan is ready; if it evaporates instantly, the pan is too hot. Using a paper towel, rub the pan with vegetable oil.

4. Ladle batter into the pan: 1/2 cup for large (6-inch) pancakes, or 1/4 cup for smaller (4-inch) pancakes. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook on the other side until bottoms are golden brown, about 2 minutes. Serve immediately with Pomegranate Molasses–Maple Syrup.