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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?

Ingredients

• 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

Directions

1. 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.
2. To make oat flour grind 1 cup rolled oats in a food processor or spice grinder.
3. Mix together the oat flour, flour, sugar, baking powder and soda, cinnamon, nutmeg and salt in a large bowl.
4. In a smaller bowl stir melted butter, buttermilk, cooked oatmeal, honey and eggs until thoroughly combined.
5. Gently fold wet ingredients into dry ingredients until combined. Do not over-mix. The batter will not be uniform.
6. Heat a griddle over medium heat. Lightly coat with butter or cooking spray. Drop batter onto the griddle in 1/4 cup mounds.
7. Flip the pancakes when bubbles begin to form around the edges and cook until the bottom is a dark golden brown.

Recipe rating:

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.