Le Food Snob

It’s the weekend! And with 22 egg yolks hanging out in my fridge I decided I needed to make some pancakes to use up some (two!) of those egg yolks.

Last weekend when I was on the coast, we went to Wanda’s Cafe in Nehalem for Mother’s Day breakfast. I had a delicious Cinnamon Oat Waffle which inspired my pancake choice this morning. Side note: if you live in, or ever get to Portland, Ore., you should visit Besaw’s on NW 23rd Ave. and NW Savier St. They make the best oatmeal pancakes (and thick cut bacon!) in the world.

 

ingredients.

  • 1 1/2 c. buttermilk
  • 2 egg yolks
  • 4 T. butter melted, cooled
  • 1 c. all-purpose flour
  • 1/2 c. quick oats
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 T. sugar
  • 1/4 tsp. cinnamon
  • chocolate chips
  • Butter and syrup

directions.

  1. Mix buttermilk, egg yolks and melted, cooled butter with a wire whisk. Stir in dry ingredients and mix until combined. Let stand for 10 to 15 minutes, at the least. Meanwhile, heat whatever you’re using to cook the pancakes: pancake griddle, frying pan, etc. I cook my pancakes over medium low heat in small cast iron frying pans with a little bit of vegetable oil in the bottom. But I’m cooking only for myself, sometimes for maybe one other person. A pancake griddle works really nicely if you’re cooking for a crowd.
  2. Once the pancake batter has sat for a while and your griddle/pan is hot, spray with cooking spray or melt some butter or vegetable shortening or drizzle with vegetable oil before spooning the batter onto the griddle or pan using a soup ladle. Immediately drop some chocolate chips onto the top of the pancake (use whatever amount you want – I like a lot!) and use the tip of the pancake spatula (or flipper) to push the chocolate chips down into the batter. Cook until golden brown on the bottom and the top is beginning to bubble. Since I cook over medium low heat, this can take several minutes – maybe three or four. Flip over and cook until browned on the other side. This side shouldn’t take quite as long.
  3. I usually cook pancakes using two pans at a time. If I’m going to eat three or four pancakes I will butter the pancakes in the pan while they’re still cooking and set the cooked pancake aside while I finish cooking the remaining pancakes.
  4. Serve with butter, your favorite flavor syrup, some additional chocolate chips and/or whipping cream.

Recipe rating: 

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