David and I are usually eggs and toast people when it comes to weekend breakfasts, but I recently made these hearty oatmeal pancakes that I think are worth sharing. Because of the oatmeal, these pancakes have enough heft to them to satisfy those who don’t like super sweet foods first thing in the morning (like me). They’re kinda like the Quasimodo of pancakes, though: they’re a little lumpy and misshapen but they’re also kind of sweet and worth the effort. (I’m talking about the Disney version…).
I also loved the suggestion in Smitten Kitchen’s blog about simply making your own oat flour in a food processor, rather than making the trek to the store to buy a new bag of flour (and a rarely-used one, for me at least). Sometimes I’m hesitant to break out the food processor because it seems like such a project, but I think the homemade oat blend worked well here.
Blueberry Oatmeal Pancakes
Adapted from Good to the Grain, by Kim Boyce
2 cups rolled oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 tsp + 3/4 tsp salt, separated
2 Tablespoons sugar
2 teaspoons baking powder
1 cup blueberries (I used frozen blueberries here)
1 1/2 Tablespoons butter, melted
1 1/4 cups 1% milk
1 Tablsepoon honey
2 large eggs
1) Use 1 cup of the rolled oats to make a small batch of cooked oatmeal: bring 1 3/4 cup water and 1/4 tsp. salt to a boil. Add 1 cup oatmeal, cook 5 minutes. Mix in the frozen blueberries, then let cool.
2) Blend 1 cup of rolled oats into a fine flour: You’ll need about 3/4 cup oat flour.
3) Mix dry ingredients together: whole wheat flour, oat flour, all-purpose flour, sugar, baking powder, and salt.
4) In a separate bowl, combine butter, milk, cooked oatmeal, honey, and eggs (make sure the oatmeal is relatively close to room temperature — you don’t want it to cook the eggs with its extra heat, but the frozen blueberries help bring this temp down).
5) Very gently fold the wet ingredients into the dry ingredients. Over-mixing the batter here will make the pancakes more dense.
6) Heat a skillet over medium heat and coat with butter. Using a 1/4-cup measure, spoon mounds of batter into the greased pan. Leave enough room in between each pancake; the pan will hold 3-4 at a time. When you see air bubbles appear on the surface of the pancake, flip the pancakes and cook until the second side is evenly browned, about 5 minutes. Continue to butter the pan between batches. Serve immediately, with syrup or the topping of your choice.