Orangette’s Oatmeal Pancakes

Can you have too much of a good thing?  Without moderation, I’m afraid the answer is yes.  That’s why pancakes, bacon, waffles, and all sorts of breakfast treats aren’t served up each and every day here at BAH.  But the thing about moderation is that you do occasionally get to indulge.  Egg beaters, steel cut oatmeal, and fruit smoothies only get you so far.  And when we reach that point, where we can’t look at breakfast without going “blah”, it’s time to make a detour.

Our most recent breakfast detour involved Orangette’s Oatmeal Pancakes.  Yes, we do already have an oatmeal pancake recipe floating around the place, but that is a South Beach recipe that is heavy on the egg whites and cottage cheese – which I don’t always have enough of to sacrifice to the South Beach Diet gods.  And if I squint my eyes really tight and pretend that I don’t see that there’s an entire stick of butter in this recipe, this one isn’t too diet wrecking every now and then.  Darn that stick of butter.  If it weren’t for it, I could have served up some lovely oven browned bacon to go with the pancakes.  But my sense of moderation told me to go with some Canadian Bacon instead.

Orangette’s Oatmeal Pancakes

Molly says these are adapted from the Inn at Fordhook Farm

BAH Note:  The oats need to soak overnight in the buttermilk. So these pancakes are a planned indulgence.

• 2 cups rolled oats
• 2 cups buttermilk
• 1/2 cup all purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 stick butter, melted

Stir together the oats and buttermilk in a medium bowl until well mixed.  Cover with plastic wrap and let sit overnight in the refrigerator.

Remove the oat and buttermilk mixture from the refrigerator.  In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

Add the melted butter and beaten eggs to the oat and buttermilk mixture.  Stir well to combine.  Add in the flour mixture and stir just until blended into a thick batter.

Heat a large nonstick frying pan over medium high heat.  Lightly grease the pan with vegetable oil and wipe out the excess.  When the pan is ready, ladle in 1/4 cup portions of the batter.  Cook the pancakes until the bottoms are nicely browned, the tops have bubbled, and the edges have set before flipping.  Cook the second side until browned.

{printable recipe}