Monday, August 23, 2010
I decided to make pancakes for dinner just because I wanted to enjoy more homemade blueberry syrup. I made a second batch of syrup a week or two ago because the first batch went so quickly and apparently not a moment too soon, since, much to my disappointment, the woman selling blueberries wasn't at the farmer's market this past weekend. I wasn't ready for fresh blueberries to be gone, but I'm happy to have a few jars of blueberry syrup to savor over the coming months.
After great success with Pear and Buckwheat Pancakes from Good to the Grain, I decided to try out Kim Boyce's oatmeal pancakes recipe. Pancakes can range from dense and bland, to light and flavorful, and Kim Boyce does pancakes and waffles right. I've yet to be disappointed with a recipe from her cookbook and will keep happily making her whole grain recipes until I run out new ones to try, and then come back to my favorites. These pancakes are wonderfully moist and complement the blueberry syrup well, yet are light and airy when mixed with a light hand.
from Good to the Grain by Kim Boyce
makes about 18 pancakes
When I cook the things I make almost every day, like roasted vegetables or pot of oatmeal, I usually have a bit left over, or I make a bit extra on purpose. This foresight provides handy components for other dishes and saves time when making meals. A cup of cooked oatmeal adds moisture to breads and other baked goods. Stirred into this pancakes batter, the oatmeal creates tenderness and a bit of chew. The molasses provides sweetness and enhances the creamy taste of the oats. These pancakes can be topped with your favorite syrup or jam, and they're fantastic with homemade Apple Butter.
Butter for the pan
3/4 c. oat flour
1 c. all-purpose flour
2 T. sugar
2 t. baking powder
3/4 t. kosher salt
3 T. unsalted butter, melted and cooled slightly
1.25 c. whole milk
1 c. cooked oatmeal (see Note below)
1 T. unsulphured (not blackstrap) molasses
Note: If you don't have any cooked oatmeal on hand, make a quick batch. In a small saucepan, bring 2 cups of water, 1 cup of whole rolled oats, and a pinch of salt to a boil. Simmer on low heat for about 5 minutes, then cool on the stove while you continue with the recipe. You'll have some extra oatmeal, which you can eat while you're cooking or save for another recipe.
1. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter. Whisk together the butter, milk, oatmeal, molasses, and eggs until thoroughly combined.
2. Using a spatula, gently fold the wet ingredients into the dry ingredients For tender pancakes, it is important that you use a light hand while folding the batter with the spatula. The batter should be slightly thick, with a holey surface.
3. Although the batter is best if used immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, 1 tablespoon at a time, with milk-take care not to overmix.
4. Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Rub the pan generously with butter; this is the key to crisp, buttery edges, my favorite part of any pancake. Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancakes, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next batch. Tub the pan with butter and continue with the rest of the batter. If the pan is too hot or not hot enough, adjust the flame accordingly to keep results consistent.
5. Serve the pancakes hot, straight from the skillet, spooning on a bit of apple butter or the topping of your choice.