Sunday, October 19, 2014

Saturday Sweet Tooth


Most weekend mornings, I take time to make a hot breakfast ranging from pancakes to egg dishes. This week, H's writing prompt was to wax poetic about his favorite breakfast and he chose pancakes, saying he 'mostly ate them at his granny's' -um, okay, we'll just forget about the 30+ weekends a year that I make them at our house. Not that I'm keeping score, because in the contest of mom vs granny when it comes to who's more awesome, mom will usually lose.

Childish feelings aside, Friday night I got these oatmeal pancakes started. It had been a long time since I'd made them-maybe even since we lived in Massachusetts, but I remembered them as being a super hearty breakfast option passed to me from my sister. Oats and buttermilk (or a buttermilk substitute-this is a great resource and I always use either the vinegar or greek yogurt method) are left to comingle in the fridge overnight. The addition of a scant amount of flour, some eggs and oil the next morning make for a fairly liquid batter, so let the edges set completely before you flip them.

You can serve them, as the recipe dictates, with warm chunky applesauce or drizzle with maple syrup. I had some applesauce I'd made and frozen last year, but served it on the side and the kids loved them. There is no added sugar in the actual batter, so you have complete control over that aspect with the amount of syrup you use.

I love that these are really filling with just one good luncheon-plate sized pancake, but still also very satisfying for that Saturday morning sweet tooth. (Someday I'll remember to photograph the pancakes either as I'm drizzling on the syrup, or just before. That day was not yesterday.)

Overnight Oats Buttermilk Pancakes

2 Cups Old Fashioned Oats
3 Cups of Buttermilk
1/2 c. flour (I used whole wheat-I love Prairie Gold by Wheat Montana, which is non-GMO and a light color, for things like pancakes because it lends to a lighter-colored end result.)
1 t. baking powder
1 t. baking soda
1/4 t. salt
2 eggs lightly beaten
1/4 c. vegetable oil (or coconut or olive oil to make whole-food friendly-depending on the brand, you will taste both of these oils, so consider that in your end result wishes)

Mix oats and buttermilk together in a bowl and store covered in the fridge overnight.

The next morning, mix the dry ingredients together and then add the egg/oil mixture. Finally, stir in the oats and buttermilk until a uniform consistency.

Cook pancakes in a heated griddle over medium heat, waiting until the edges are set before flipping, and serve with applesauce for a fall treat, or alternate toppings of your choice. With oatmeal as the base, the flavor combinations are endless!


1 comment:

Carmen Varner said...

Mmmmm! I bet the buttermilk really gives it a good kick. I chose your pancakes over granny's! :] // ▲ itsCarmen.com ▲