Wednesday, September 26, 2012

Oat Pancakes

I'm always looking for new and yummy pancake recipes. This one came from the back of a Bob's Red Mill Scottish Oatmeal bag. It got the thumbs up from everyone in the house. **I got the whole wheat pastry flour from the bulk foods section at a natural foods market...seriously cheap! Pastry flour is weaker in gluten than your average AP flour, but you could substitute a whole wheat flour here - just be sure not to overmix your batter, as it will cause the gluten to toughen up your pancakes.**

Oat Pancakes (via Bob's Red Mill Scottish Oatmeal bag)
1 & 1/4 cup Whole Wheat Pastry Flour
3/4 cup Scottish Oatmeal
2 tsp baking powder
1 tsp salt
1/2 tsp baking powder
About 1 & 1/2 cup buttermilk
2 eggs, beaten
1/4 cup butter, melted

1. Mix flour, oatmeal, baking powder, salt and soda. Stir in buttermilk, eggs, and butter until smooth. (Add a little more buttermilk if batter is too thick.)

2. Let sit for 10 minutes. (Bob's recipe did not say this, but I always let my pancake batter rest - try it, you'll notice the difference.)

3. Prepare as you would regular pancakes.

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