Oatmeal Pancakes with Strawberries

By jsides

Ingredients

• makes 18 pancakes
• 3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or vita-mix)
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoon baking powder
• 3/4 teaspoon Kosher salt
• 3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
• 1 1/4 cups whole milk (I used unsweetened Almond milk)
• 1 cup cooked oatmeal (I used leftover steel cut oats)
• 1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
• 2 large eggs
• Strawberries, for serving

Details

Servings 18
Adapted from krystaslifeinfood.com

Preparation

Step 1

Whisk the oat flour, flour, sugar, baking powder and salt together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Don't overwork the batter, being gentle with the batter is essential for tender pancakes. The batter should be slightly thick with a holey surface.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. Rub the pan generously with butter; Boyce says this is the key to crisp, buttery edges. Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.

Serve the pancakes hot, straight from the skillet or keep them warm in a low oven.