Oatmeal pancakes

I found this yummy recipe on smitten kitchen.

3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 1 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
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 unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs

Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. (This is my tip; I find pancakes impossible to cook well over higher heats. I’ve got more pancake tips over here.) Rub the pan generously with butter; Boyce says this is the key to crisp, buttery edges. 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. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.

Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven.

* Make oatmeal, if you don’t have any leftover: Bring 2 cups of water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool. You’ll have some extra oatmeal, which you can eat while you’re cooking.

Triple Grain Blueberry Buttermilk Pancakes

The holy grail of pancake recipes, as far as I'm concerned. I've been making pancakes nearly weekly playing with measurements of ingredients and finally hit the sweet spot once I added some corn meal.

Makes 12-18 pancakes. You can freeze what you don't eat and microwave them for 1 minute to thaw.

• 1 C white whole wheat flour (as opposed to the regular "whole grain flour" you buy at the grocery store, which I think is red wheat)
• 1/2 C oat flour (put oatmeal in the blender or food processor and blend till floury)
• 1/4 C corn meal
• 1/4 C all purpose flour
• 2 heaping TBSP ground flax seeds
  
• 1 tsp baking soda
• 2 tsp baking powder
• 1/4-1/3 C sugar (you can make some of this brown sugar for a caramel-ier taste)
  
  
• 2 C buttermilk (substitute 1 C milk + 1 TBSP vinegar or lemon juice + 1 C plain yogurt if you don't have buttermilk)
• 2 large eggs
• 4 TBSP melted butter, cooled enough that it won't cook the eggs
  
  
• blueberries, fresh or frozen, thawed slightly
  
• butter for frying
• real maple syrup
  

Mix dry ingredients and wet ingredients in separate bowls.
Heat your griddle to 350-375 degrees.
Whisk wet and dry ingredients together until just combined.
Put your maple syrup in the microwave.
Rub the griddle with butter.
Pour approx 1/4 C of batter to make 1 pancake. Once it's cooked a little, place 5 blueberries on the side of the pancake facing up.
Turn the pancakes when bubbles are forming on the top, edges are solidifying, and bottom is browned.
Eat with butter and warmed maple syrup, or this cream cheese frosting.

Pumpkin Pancakes

1 1/2 cups milk
1 cup pumpkin (I add a few heaping spoonfuls more, maybe 1/4 cup)
1 egg
2 tbs oil
2 tbs vinegar
2 cups flour
3 tbs brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt

Mix together the milk, pumpkin, egg, oil, and vinegar. Combine in a separate bowl, flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Stir flour mixture into pumpkin mixture and stir just enough to combine. Cook like normal pancakes.

Lazy Sourdough Apple Pancakes

Lazy Sourdough Starter

Begin by making this lazy sourdough starter in the evening, and the next morning, enjoy Sourdough Apple Pancakes (below).

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 tablespoon active dry yeast
• 2 cups warm water

1. In a plastic bowl, dissolve yeast in warm water, whisking with a wooden spoon.
2. Add flour and beat well.
3. Transfer to a large container such as a gallon bucket or jar. Cover loosely with a towel and let sit overnight at room temperature. Starter should triple in size.
4. In the morning, beat again with a wooden spoon. Starter is now ready to use.

Lazy Sourdough Apple Pancakes

• 1 1/2 cups lazy sourdough starter
• 1/2 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 Tablespoons sugar
• 2 eggs
• 2 Tablespoons butter, melted
• 1 apple, washed

1. Quarter and core the apple, then lay one piece on its side. Slice thinly.

2. In a large bowl combine sourdough starter and all remaining ingredients. Beat well.

3. Add sliced apples and stir to coat.

4. Heat a cast-iron skillet or non-stick pan over medium-high heat. When hot, add a few drops of oil and use a spatula to coat the bottom of the pan.

5. Ladle pancake batter into the middle of the pan, making sure to include a few apple slices in the mix.

6. Cook until small bubbles form on the top of the pancake and the underside is golden. Flip pancake and continue to cook.

7. Transfer to a pate or holding platter. Serve with maple syrup, apple sauce or apple butter, and cinnamon-spiced whipped cream.

I really liked these with unsweetened applesauce and cinnamon on top, but they're also really good with syrup.

Crepes

Big Batch	Normal Batch	Ingredient
3 Tbsp	3 Tbsp	sugar
4 ½	3	eggs
3/8 C	¼ C	melted butter
2 tsp	2 tsp	vanilla
2 ¼ C	1 ½ C	flour
¼ tsp	¼ tsp	salt
¾ tsp	½ tsp	baking powder
¼ tsp	¼ tsp	baking soda
4 ½ C	3 C	milk

Mix sugar, eggs, butter, and vanilla together in blender

Mix dry ingredients together

Add dry ingredients alternating with milk while blender is continuously running

Cook over medium- med/high heat