November 01, 2011 Columns » Home Cookin'

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Hearty Hotcakes 

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Maryellen Apelquist

Nothing takes the chill out of a November morning like a hot, hearty breakfast. Either oatmeal or pancakes does the trick, so why not combine them to intensify the rib-sticking effect? Aside from the energy they provide, Oat Pancakes are a healthy — not to mention economical — alternative to the processed pancake mixes on the market. And they can be made on the fly: Combine the dry mix, stash it away and you'll be ready whenever the kids have a hankering for some hotcakes.

Oat Pancakes

  • 1½ cups rolled oats (quick cooking or old fashioned)
  • 1 cup all-purpose flour (or a combination of all-purpose and whole wheat flour)
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon brown sugar
  • 2 eggs
  • 2 cups buttermilk
  • ¼ cup plus 2 tablespoons vegetable oil
    1. In a large bowl, combine the oats, flour, baking soda, cinnamon, salt and brown sugar.
    2. In another bowl, whisk together the eggs, buttermilk and vegetable oil. Add this wet mixture to the dry ingredients, stirring until just combined. (Do not overmix; the batter will be a bit lumpy and that's OK.)
    3. Using a -cup measure, scoop batter and pour onto a hot, lightly greased griddle or skillet.
    4. Flip the cakes when bubbles form on top and the edges appear dry, after about 2 minutes.
    5. Cook until the second side is golden brown, about another minute.

    Serves: 4

    Cooking time: 15 min.

    What kids can help with:

  • Mixing the dry ingredients
  • Whisking the wet ingredients
  • Gently stirring the batter
  • Watching for the telltale bubbles before mom or dad flips the pancakes

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