I believe this recipe was cut out of Penzey’s Spices magazine or pamphlet – whatever they publish their recipes in – and sent to me by Grandma Mo. I wanted to try these when Dad was here because I figured it was one pancake he couldn’t turn around (oatmeal=healthy) and because both he and I love the oatmeal pancakes at Besaw’s. Incidentally, I haven’t been to Besaw’s since I moved here. As Dad says … why pay $13 for oatmeal pancakes from Besaw’s when you can make them for a lot less at home?
- 3/4 c. oat flour
- 1 c. all-purpose flour
- 2 T. sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. cinnamon
- pinch nutmeg
- 3/4 tsp. kosher flake salt
- 3 T. butter melted, cooled slightly
- 1 1/4 c. buttermilk
- 1 c. cooked oatmeal (not instant)
- 1 T. honey
- 2 large eggs
- 1/2 c. finely chopped pecans
- To make oatmeal bring 2 cups of water, one cup of rolled oats and a pinch of salt to a boil and simmer on low for five minutes. Set aside to let cool.
- To make oat flour grind 1 cup rolled oats in a food processor or spice grinder.
- Mix together the oat flour, flour, sugar, baking powder and soda, cinnamon, nutmeg and salt in a large bowl.
- In a smaller bowl stir melted butter, buttermilk, cooked oatmeal, honey and eggs until thoroughly combined.
- Gently fold wet ingredients into dry ingredients until combined. Do not over-mix. The batter will not be uniform.
- Heat a griddle over medium heat. Lightly coat with butter or cooking spray. Drop batter onto the griddle in 1/4 cup mounds.
- Flip the pancakes when bubbles begin to form around the edges and cook until the bottom is a dark golden brown.
We loved the crunch the pecans gave these pancakes. Great tasting but hard to maneuver in a non-stick pan. I had a devil of a time flipping them over. I like this recipe better than my Oatmeal Buttermilk Pancakes I posted in July 2010. These cakes are thick and fluffy. My favorite kind of pancake.