Recipe: Oatmeal Buttermilk Blueberry Pancakes

It’s a Friday and it’s raining so what’s a girl gotta do when she is stuck at home? Make some pancakes of course =P Found this oatmeal pancake recipe from http://smittenkitchen.com/2010/05/oatmeal-pancakes/ and decided to have a go at making my own pancake batter from scratch because I usually use ready mixers.

P.S. This recipe is supposed to yield 18 small pancakes but I only made 6 because I like big, thick and fluffy pancakes so it’s up to your own personal preference yeah?

Anyhow, ever since I discovered my wheat intolerance, I have been eating heaps of oats and loving it! So oats + pancakes? I definitely had to try the combination! :) So here’s a little introduction to different versions of oats!

Steel cut oats

Oat flour (oats that have been grinded)

Oatmeal (made from 2 cups of water and 1 cup of oats, bring the water to a boil before allowing it to simmer)

So the ingredients you need for this recipe are:

Dry ingredients

3/4 cup oat flour
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon salt

Whisk it all together in a bowl until well combined

In another bowl, whisk the

Wet ingredients

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 honey
2 large eggs

Then gently fold the wet ingredients into the dry ingredients

It’s important to be gentle when folding because the batter should be slightly thick with a holey surface at the end

Pop the batter into the fridge to set for 30min
Heat a pan over medium heat until water sizzles when splashed onto the pan.
Lower to medium-low.
Rub the pan generously with butter;
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.

And TA-DA! THICK AND FLUFFY PANCAKES just the way I like them :) I made a few plain ones and added blueberries on top but for the others, I added the blueberries to the pancakes before flipping to the other side. I edited the recipe a little by using buttermilk instead (which is simply milk + 1 tablespoon of vinegar) and I found that it added a little more zest to my pancakes :)

Enjoy!

Pancakes, Recipes

3 Responses to Recipe: Oatmeal Buttermilk Blueberry Pancakes

  1. unfantastic says:

    they look seriously tasty. I’ve never really got the hang of putting fruit (or anything) in pancake batter. How do you stop it from burning? – the fruit i mean.

    • gninethree says:

      Hmmm you know how bubbles start to form on one side when the other is cooking? That is your cue to start flipping but what I usually do is that I add e.g. blueberries at the first sign of bubbles and then wait for a couple of seconds before flipping. The effect would be nicely cooked blueberries that maintain its shape but pop in your mouth when you eat the pancakes :)

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