It always shocks me when I’m out for breakfast and see that the menu does not offer any sort of pancake option. There’s this really popular diner right up the street from my house (it almost always has a line on Saturday and Sunday mornings) that does not offer any pancake option. Quite frustrating for someone who has a minor pancake obsession. Though I have found that most restaurant pancakes aren’t quite as spectacular as ones I can make at home anyway, it’s always a pleasant surprise to find a melt-in-your mouth pancake – like the Oatmeal Pancakes you can get at Besaws – that makes you want to return again and again.
My grandma clipped this recipe from the Milwaukee Journal-Sentinel Mother’s Day edition food section and sent it to my house in Portland. Anyone who even slightly regularly reads my blogs knows I’m always up for trying a new pancake. These make-ahead pancakes (batter made Friday afternoon) filled my breakfast/brunch plate both Saturday and Sunday this weekend.
- 2 c. flour
- 2 T. sugar
- ½ tsp. fine salt
- 2 ½ tsp. active dry yeast
- ½ tsp. baking soda
- 2 c. buttermilk
- 2 eggs
- ¼ c. butter, melted
- In a large mixing bowl, whisk together flour, sugar, salt, yeast and baking soda. In a separate bowl, whisk together buttermilk and eggs. Pour in melted butter while whisking. Add buttermilk mixture to flour mixture and stir until combined. Cover and refrigerate overnight or up to two days.
- Let batter sit at room temperature at least 10 minutes before cooking. Drop batter onto a hot, greased griddle. or pan. Flip when bubbles begin to burst and the first side is golden brown. Cook second side until golden brown.
- Serve pancakes warm with butter, syrup, fresh berries, powdered sugar, whipping cream, etc., etc., etc.
I will give you fair warning: these thick pancakes are very yeasty. You will need any topping more than butter (syrup, fruit, powdered sugar, etc). Otherwise the only thing you’ll taste will be bread. Trust me on this. Really. Trust me. No one wants bread-like pancakes. Do they?
On day two, I served mine with butter and Golden Syrup. They’re supposed to get tangier the longer they sit. I didn’t notice a difference between days one and two – but that’s because all I tasted on day one was bread.
Try them out and tell me your opinion!