Saturday, March 14, 2009

pancakes piled up till they reach the sky

Here's a new favorite. My husband found this recipe on Epicurious a few months ago and we've eaten them almost once a week ever since. My whole family adores them. My favorite thing is that you make the batter the night before, so there's no time wasted in a busy morning. It makes a lot but don't worry; they are great as snacks, lightly toasted up to two days later. Due to their extreme popularity in our family, we've renamed the "Oatmeal-Buttermilk Pancakes" to...

T's famous disappearing oatmeal pancakes
adapted from Bon Appetit

Makes about 16.

1. In a medium bowl, combine:
       2 cups old-fashioned oats or quick-cooking oats
       1/2 cup all purpose flour
       3 tablespoons sugar
       1 teaspoon baking soda
       1 teaspoon baking powder
       1/2 teaspoon salt

2. In another medium bowl, whisk together:
       2 1/2 cups buttermilk
       2 large eggs
       1/4 cup (1/2 stick) unsalted butter, melted
       1 teaspoon vanilla extract

3. Add liquid ingredients to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours or cover and refrigerate overnight.

4. Preheat oven to 250°F to hold pancakes (they hold beautifully!).

5. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary.

Serve with lingonberry preserves for a traditional Swedish flavor.


Zurich Mama Geek said...

Yum. I think all of my comments on your posts start with yum, yummy, or some variation. And the oatmeal makes them good for you, right?!

Astrid said...

Delicious-looking! If only I had some right now... I once tried sneaking oatmeal into pancakes but the kids complained. Since then I grind the oatmeal up as fine as possible before mixing it in with the flour, and that works. But I've never tried it together with buttermilk.

Tanya said...

the key is the overnight soak - the oats get all soft and melt right into the batter

susan said...

General Conference will feature a new recipe...can't wait!

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