Sunday, March 17, 2013
For breakfast this morning, I made oatmeal pancakes with pinhead Irish oatmeal and whole wheat flour. Nathan was not a fan because he doesn't like oatmeal, but Micah and I gobbled these right up. These fill you up really fast - I only needed one with my two pieces of bacon and one egg, but the boys each ate three. You can find pinhead oatmeal (or steel cut) in pretty much any grocery store nowadays, and I use it almost exclusively when making oatmeal anymore. This recipe is from my Irish Food & Cooking cookbook.
1 cup whole wheat flour
1/4 cup fine pinhead oatmeal
pinch of salt
about 1.25 cups buttermilk
butter for greasing the griddle
1. Mix the flour, oatmeal and salt in a food processor. Beat in the eggs and add enough buttermilk to make a creamy batter of the same consistency of ordinary pancakes.
2. Thoroughly heat a griddle or cast-iron frying pan over medium-hot heat. When very hot, grease lightly with butter.
3. Pour in the batter, about a ladleful at a time. Cook until set. Flip and cook for 1 minute.
4. Keep the pancakes warm while you cook the others. Serve with rashers (bacon) and eggs.