Posted by Stephanie Simpson on
As a kid, I had all sorts of career ambitions. Conventional jobs, mostly, like panda, Jane Goodall, and Charles Darwin. (Confusing business cards, those would have been.)
Never in all my dreams of time travel and transmutation, chimpanzees and Beagles, did I imagine that I’d become a defender of the do-it-yourself morning meal.
But yesterday, as I read through last week’s appeal for the demise of monster muffins and recalled fondly the kilograms of granola I’d made the week before, all the while eating a few of the oatmeal pancakes I’d made to share with you today, I realized that I have become just that: a pajamaed crusader, advocating for simple breakfasts made from scratch.
Which isn’t a bad thing — I’m a big believer in the importance of a good breakfast (my poor, patient father can probably recite in his sleep my “Why Breakfast is Important, Dad” speech) — but there are only so many things you guys can eat in one morning. So after today’s post, I promise I’ll hang up my PJs and apron-cape for a while in favour of PM pursuits.
But first: pancakes!
Pancakes, in their various guises, are popular around the world, and for good reason: as our prehistoric pals first discovered, pancakes offer the opportunity to pack a gamut of good-for-you ingredients into a warm, tasty, speedy, little cake.
Which isn’t to say that all pancakes out there are good for you; those behemoth, tasteless, white-flour discs that serve simply as vehicles for whipped cream and syrup are desserts disguised as breakast.
But happy, good-for-you pancakes, the ones made with whole grains and tasty things like yogurt, and fresh fruits and veggies (savoury pancakes are great!), are an awesome way to start your day. And because cooked pancakes keep so well in the fridge, there’s no reason to relegate them to weekends. Throw a batch together on the weekend and you can eat pancakes for the rest of the week. Good deal, I say!
The recipe I’m passing along today uses creamy buttermilk, wholesome oats, and just a touch of cinnamon and nutmeg. The resulting golden rounds are lightly spiced, with crispy exteriors and surprisingly fluffy interiors. Delicious topped with plain yogurt, diced bananas, and a bit of honey, they also do just fine when eaten hot, straight out of the pan.
Oatmeal Buttermilk Pancakes
Adapted from Gourmet
Makes ~12 medium-sized pancakes
3/4 cup quick-cooking oats (the kind that take 3-5 minutes to cook on the stove)
1 1/2 cups + 2 tbsp buttermilk*, shaken and divided
3/4 cup whole wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp grated nutmeg
2 tbsp unsalted butter, melted
1 tbsp packed brown sugar
1. In a small bowl, combine oats and 3/4 cup buttermilk and let sit for 10 minutes. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium bowl, whisk together butter, egg, brown sugar and remaining 3/4 cup + 2tbsp buttermilk until smooth. Once oats and buttermilk have sat for 10 minutes, stir them into the liquid mixture.
2. Make a well in the flour mixture and pour in the buttermilk-oat mixture. Stir just until dry ingredients are combined into the wet. Heat a large non-stick frying pan over medium heat until hot, then heat a little butter or oil in the pan. Transfer 1/4 cup-fulls of batter into the hot pan, leaving enough space between each pancake to manoeuvre your flipper. Cook pancakes until tops are dotted with bubbles and edges are dry, then flip and cook a minute or two more, until bottoms are golden-brown, adjusting the heat as necessary. Repeat until all of the batter is gone. Pancakes can be kept warm in a 200 degree Fahrenheit oven. Leftovers can be refrigerated in an airtight container and reheated for a minute or so in a microwave or toaster.
*If you don’t have buttermilk around, you can make your own by combining 1 1/2 cups regular milk with 2 tbsp vinegar or lemon juice and letting it sit, 5-10 minutes, or until the milk has thickened.
For more tasty breakfast ideas, check out the breakfast section!