Em here. I was in dire need of chocolate chip cookies the other day. With a pleasant exhaustion from a swim workout earlier in the day, the only things in life that I needed were a good nap, cup of tea, and chocolate chip cookies. I opened the pantry and noticed that we were low on flour but had quite a lot of oats sitting around. Our oatmeal intake in the mornings has given way to smoothies and our new “sprouted granola” as the weather has gotten warmer, and the poor oats have been neglected. I decided to make some oatmeal chocolate chip cookies.
Emma here. Just saying, as a pancake maker, I have arrived. These don’t have buckwheat in them, and they do have their fair share of butter…but hey, they are really good. My sister even ate them. That’s how good they are. My pictures do not do them justice, because of course I cannot find the charger to my camera battery and thus had to use my phone. Oh well. Just make them. Trust me.
I decided that I needed to celebrate the first day of spring break, and what better way to do that then have a relaxing, quiet morning contemplating life and eating pancakes? I am stuck at home today with a sick sister who is watching disney movies and rereading all of her Hunger Games paraphernalia for the thousandth time, so I decided to do some cooking. With a nice hot cup of coffee next to me, I got to work. I wasn’t sure how they were going to turn out, so, unfortunately, I didn’t take pictures during the process. I promise that next time I will. Especially once I find the charger for my camera battery. Hopefully the photos of the finished product will suffice for now.
1 cup rolled oats
1 cup buttermilk
1/4 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tbsp agave syrup (maple syrup would work too)
2 tbsp butter (plus more for cooking)
The night before: Combine buttermilk and oats in a bowl and refrigerate.
In the morning, take the buttermilk/oat mixture out of the fridge.
In another bowl, mix flour, soda, powder, and salt together.
Melt the butter and let cool. Once it is cooled, whisk it together with the egg yolk (save egg white) and syrup. Add this to the oat/buttermilk mixture.
Combine wet and dry ingredients. Whip egg white until light and fluffy in an electric mixer. Add egg white to the batter and begin cooking once the skillet is hot.
Warm a large nonstick skillet or griddle over medium-high heat, and brush with butter. Once the skillet is hot, pour just under a 1/4 cup of butter onto the pan. Once the batter looks set and starts bubbling, flip and allow the other side to brown. Keep pancakes warm until all are made, and then top with maple syrup, more butter of course, and fruit!
*Tip: If you don’t like the texture of oats in pancakes, grind the oats before adding them to the buttermilk, and add a 1/4 cup more of regular flour in the morning. This will give the pancakes a smoother consistency.