Thursday, September 02, 2010
How convenient: Just a few weeks ago I was saying I wanted to try oatmeal pancakes, and then the September issue of Cooking Light arrived in my mailbox with an oatmeal pancake recipe that is both as healthy and as simple as I could have dreamed (in contrast, other recipes I’d been contemplating either called for a whole stick of butter or required ground or pre-cooked or pre-soaked oatmeal). These were easy to make and quite delicious. With their crispy outsides and chewy insides, they were a bit less like the traditional soft, fluffy pancake than the whole wheat ones I made before, but as an oatmeal lover I preferred these (and as a lazy cook, I found them much easier—no blender, no separating eggs!). They’re officially my new go-to pancake recipe, at least until a new contender takes the field.
1.1 ounces all-purpose flour (¼ cup)
1 cup quick-cooking oats
1 tablespoon sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 cup nonfat buttermilk
2 tablespoons butter, melted
1 large egg
Butter or cooking spray for greasing griddle
1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.
3. Heat a nonstick griddle over medium heat. Coat pan with butter or cooking spray. Spoon about 2½ tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.
Serves: 2–3 (Cooking Light says you’ll get 3 servings of 4 pancakes each; I got 2 servings of 3.5 pancakes each, so I’m guessing I made mine too big?)
Time: 45 minutes
Leftover potential: Unknown