Big John has been requesting these for weeks. I finally broke down and made the ones from Smitten Kitchen. These pancakes are great for a cold winter morning on the farm. They are filling and warm the body before having to brave the winter elements. I’ve made these a couple of times and they get better each time!
- 3/4 Cup Oat flour– You can make this by pulsing rolled oats in a food processor or spice grinder until finely ground. 1 cup whole oats makes about 3/4 cup flour
- 1 Cup All-Purpose Flour
- 2 Tablespoons Sugar
- 2 Teaspoons Baking Powder
- 3/4 Teaspoon Kosher salt or coarse salt
- 3 Tablespoons unsalted butter, melted and cooled slightly (have extra for cooking). Here we used our lard to cook the pancakes but used butter in the batter.
- 1 1/4 Cups whole milk
- 1 Cup cooked oatmeal
- 1 Tablespoon honey
- 2 Large Eggs
- Marina’s Cranberry Chutney-for topping
- 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/molasses, and eggs until thoroughly combined. Gently found in the wet ingredients. Using a light hand is crucial in making tender pancakes- the batter should be slightly thick with a holey surface.
- Heat a 10 inch cast iron pan or griddle over medium heat- water sizzles when splashed into the pan. Rub the pan generously with butter- we used lard. Dullop 1/4 cup mounds of batter into the pan, about 2-3 at a time. Once bubbles have started to form on the topside of the pancake, flip the pancake and cook until the bottom is a dark golden brown, about 5 minutes total for each pancake. Wipe the pan/griddle with a paper cloth between each batch. Then continue with the rest of the batter. While the pancakes are still warm, stack them with butter and Marina’s Cranberry Chutney. The butter and chutney add a wonderful rich flavor to the pancakes and make such a great Sunday morning breakfast…Enjoy!!!