Oatmeal Pancakes

From Smitten Kitchen
Adapted and just tweaked a little from Good to the Grain

Makes about 18 pancakes

3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs

Whisk the dry ingredients (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. Using a light hand is important 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. (This is my tip; I find pancakes impossible to cook well over higher heats. I’ve got more pancake tips over here.) 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. We also found these to reheat surprisingly well the next morning, again in a low oven.

Do ahead: Although the batter is best if using immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, one tablespoon at a time, with milk. Take care not to overmix.

* Make oatmeal, if you don’t have any leftover: Bring 2 cups of water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool. You’ll have some extra oatmeal, which you can eat while you’re cooking.

Candian flapjacks

2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups apple juice or milk
2 tablespoons vegetable oil
2 large eggs
1/2 cup honey
2 teaspoons baking powder
1 tart green apple, peeled, cored and grated

1. Combine all ingredients, except the apple, with an electric mixer. Stir in the grated apple and mix by hand.
2. Heat griddle or skillet over medium heat or to 375*F (190*C). Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.
3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

Makes about 12 (4-inch) pancakes.

Traditional Swedish Pancakes

10 min | 5 min prep

SERVES 4

* 3 eggs
* 2 1/2 cups low-fat milk
* 1 1/4 cups flour
* 1/2 teaspoon salt
* 3 tablespoons butter or margarine, melted

1. In a large mixing bowl, beat the eggs with half the milk.
2. Beat in flour and salt until smooth.
3. Stir in melted butter and remaining milk.
4. Heat a griddle or large skillet with a small amount of vegetable oil.
5. For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
6. With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
7. Serve immediately or keep warm while making the remaining pancakes.

Ginger Lemon Pancakes

Pancake Ingredients
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. cinnamon
3/4 tsp. ground ginger
1/4 teaspoon salt
1 egg
1 1/4 cups milk
2 Tbsp. molasses
1/4 cup butter, melted

Lemon Sauce Ingredients
1/2 cup sugar
2 Tbsp. cornstarch
pinch of salt
1 cup water
1/4 cup butter
2 Tbsp. fresh lemon juice
Grated peel from 1 lemon

Pancakes:
In a medium mixing bowl stir together the flour, baking powder, cinnamon, ginger, baking soda, and salt. In a large mixing bowl beat the egg, milk, molasses and butter until well combined. Add dry ingredients to the milk mixture and stir till blended. Batter should be a little lumpy. Pour batter onto a pre-heated, lightly greased griddle or skillet. Cook over medium heat till browned, turning once. Serve with Lemon Sauce.

Lemon Sauce:
In a small saucepan stir together sugar, cornstarch and salt. Whisk in water. Cook, stirring frequently until mixture comes to a boil and is thickened. Cook for 1 minute after reaching a boil. Remove from heat and stir in butter, lemon juice and lemon peel. Serve warm over pancakes.

Baked Ginger Apple Pancake

Serves 6

Gingerbread spices blend beautifully with apples in this puffy pancake. If your skillet does not have an ovenproof handle, cover it with two layers of aluminum foil.

• 3 large eggs
• 1/4 cup granulated sugar
• 1 tablespoon mild molasses
• 1/2 teaspoon sea salt
• 2 teaspoons powdered ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 3 tablespoons unsalted butter, divided
• 2 large Fuji apples, peeled, cored and sliced 1/4-inch thick
• 2 tablespoons golden brown sugar
• 1/2 lemon

Instructions: Place oven rack in center of oven and preheat to 450°.

In a medium bowl, whisk eggs, sugar, molasses, salt, ginger, cinnamon, allspice and milk until combined. Add flour and whisk until blended. The batter will be slightly lumpy. Let stand for the flour to soften while preparing apples.

In a 12-inch ovenproof skillet, preferably with sloped sides, melt 2 tablespoons butter over medium heat. Add apple slices and cook, stirring, until almost tender, about 8 minutes. Add brown sugar and stir to combine.

Whisk batter and pour evenly over apples. Bake 15-20 minutes or until puffed and golden. Remove from oven and dot with 1 tablespoon butter. Squeeze lemon over the top. Let stand 5 minutes before serving. Cut in wedges.

Per serving: 235 calories, 5 g protein, 35 g carbohydrate, 9 g fat (5 g saturated), 125 mg cholesterol, 237 mg sodium, 3 g fiber.