"This recipe is from my wonderful mother-in-law, Barbara Marmet. They're not your usual fluffy, light buttermilk pancakes; they're very thin, tender and oaty in the center. These are the only pancakes I've ever made that don't suffer miserably from being kept warm in the oven until the full batch is cooked; simply arrange them side by side on a large nonstick baking sheet and keep them warm in a 350° oven," says Tina Ujlaki.
More Brunch Recipes
2 cups buttermilk
1 cup rolled oats, not instant or quick cooking
2 large eggs, beaten
1/2 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
3 tablespoons unsalted butter, melted, plus more for the griddle
Pure maple syrup and applesauce, for serving
How to Make It
In a medium bowl, mix the buttermilk with the oats and refrigerate overnight. Whisk in the eggs, then stir in the whole wheat flour, baking soda, baking powder and salt. Fold in the melted butter.
Heat a large griddle. Brush it with butter and ladle in about 2 tablespoons of the batter for each pancake. Cook over moderately high heat until the pancakes are browned on the bottom and small bubbles appear on the surface, about 2 minutes. Flip and cook until browned on the second side, about 1 minute longer. Transfer the pancakes to plates and repeat with the remaining batter, adding more butter as necessary. Serve the pancakes with butter, maple syrup and applesauce.
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