Friday mornings have become Jimi Cake Fridays. At 7:15 we pull up to our friends' house, and the pancakes are already coming off the pan hot and stacked with a slim pat of butter between each one. Jimi Cakes are thin, almost crepe-like, pancakes, made with extra buttermilk and perfectly browned.
This Friday tradition has inspired me to try a couple of oatmeal pancake recipes I've been wanting to make. A month or so ago, Molly Wizenberg, one of my favorites, posted a recipe on her blog. Her oatmeal pancakes are some of the best pancakes I've ever had -- they really are little cakes in the pan, slightly sweet, buttery, with a soft oat-y texture -- delicious.
Molly's Oatmeal Pancakes
2 cups rolled oats
2 cups buttermilk
½ cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 large eggs, lightly beaten
½ cup (1 stick) unsalted butter, melted but not hot
Vegetable oil or spray, for greasing the pan
Maple syrup, for serving
The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.
The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.
In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick.
Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.
Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.
Serve hot, with maple syrup.
Yield: about 12 pancakes, or 3 to 4 servings
When I lived in Atlanta during college, one of my favorite breakfast spots was The Flying Biscuit Cafe. I can't even remember their oatmeal pancakes now, but I remember always ordering them because they were a perfect morning comfort food, warm porridge cakes with syrup.
I've made them twice now, and will make them again. A bit less rich than Molly's, they still satisfy the appetite for a slightly sweet, hearty (not heavy) morning bite. Oatmeal pancakes are simply a cozy food, and I like that they kick the pancake into a healthier gear -- adding pecans or walnuts, wheatgerm, or blueberries would all work well with these. And a little coconut or chocolate wouldn't hurt either.
The Flying Biscuit Oatmeal Pancakes
- 2 cups organic rolled oats
- 2 cups nonfat buttermilk
- 2 large eggs, lightly beaten
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Canola oil for griddle
Combine oats and buttermilk in a large bowl. Cover and refrigerate for 2 hours, or overnight. Add eggs and melted butter to oat mixture. Sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Add to oat mixture. Preheat griddle. Spread out batter with the back of the ladle. When bubbles appear, gently flip cakes and cook until golden brown, about 5 minutes per side. Serve hot. This recipe make about 20 pancakes, serving 6-8 people.