Sunday, March 7, 2010

Oatmeal Pancakes

I've always wanted to try one of Lori's recipes from Lori's Lipsmacking Goodness, but never really got around to it for a dozen reasons. However, this morning I was looking for a good pancake recipe and I found it right on her blog. Lori wrote that these were the best pancakes she'd ever had and that was enough to convince me to go through the extra hassle of pulverizing oatmeal.

This recipe for Oatmeal Pancakes comes from the book 'King Arthur- The All Purpose Baking Cookbook, Countryman' and you can see the full details for this in her post here.

Even though she wrote that the 'mix' would keep for 2 weeks at room temperatures, I still thought it was way too much for two people so I made half a batch of the original recipe. The recipe I've written below is the half recipe version.

Oatmeal Pancake Mix - From King Arthur- The All Purpose Baking Cookbook, Countryman

1 3/4 Cup Oats
2 1/2 Cup AP Flour
1 1/2 Tbsp Sugar
1 1/2 Tbsp Baking Powder
1/2 Tbsp Salt
1/2 Tbsp Baking Soda
1/2 Cup Vegetable Oil (I used sunflower oil)

Step 1: Put the oats in a food processor and pulverize them.

Step 2: Mix in the dry ingredients and mix in the oil.

Step 3: If you grab some of it and you can make dry balls of them in your palm, it's about right. Otherwise you need to add more oil.

Step 4: Take 1 Cup of this mixture and mix it with 1 egg and 1 Cup buttermilk (or a mixture of yogurt and milk).

Step 5: Let it sit for 10-15 minutes and make your pancakes!

I've really simplified this so if you want to read Lori's post, click here.

*The mix is supposed to keep at room temperatures for 2 weeks, though I'm not sure I'd do this in tropical climate. You can also keep it in the freezer or refrigerator in an air tight tupperware. 1 Cup of the mix + 1 Cup buttermilk & 1 egg makes 4 medium sized pancakes.