Fluffy and hearty oatmeal pancakes are ideal. Enjoy a substantial weekend breakfast with syrup or your favorite fruit sauce on these pancakes.
Ingredient
– 1 cup rolled oat– 1 ½ cups buttermilk– 2 large egg– 1 tablespoon granulated sugar– 1 teaspoon pure vanilla extract– 1 cup all purpose flour– 1 cup whole wheat flour– 1 teaspoon baking powder– 1 teaspoon baking soda– ½ teaspoon cinnamon– ¼ teaspoon fine sea salt– 4 tablespoons unsalted butter
Instruction
Pulse oats in a food processor until coarsely ground. Whisk buttermilk in a large bowl. Rest 10 minutes.
1
Mix eggs, sugar, and vanilla after 10 minutes. Mix the flours, baking powder, baking soda, cinnamon, and salt until barely combined; lumps are good. Let the batter settle for 5-10 minutes while you heat the skillet or griddle.
2
Heat a big skillet or griddle on medium. After the pancake batter rests and the frying surface is hot, stir in the melted butter until barely incorporated.
3
Spread butter on the hot frying surface and remove excess with a paper towel. Pour batter into the skillet or griddle using a ¼-cup measure, avoiding overcrowding.
4
Cook the pancakes over medium heat until bubbles form and burst on top. Flip and heat until golden on both sides, 1-2 minutes. Use leftover pancake batter.