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Yeasted Oat Pancakes
(recipe, Deborah Madison)
Make sure the batter is thin, because thick cakes will be on the stodgy side. Just stir in extra milk or water if needed. Not sure? Make a small cake first, to see.
Oat pancakes are really pretty excellent with warm maple syrup and crème fraîche, but you can go in a savory direction, too, and serve them with sautéed greens, mushrooms, and/or caramelized onions.
- 2 tsp. dried yeast
- ¼ cup warm water
- 2 cups milk, plus extra if needed
- 5 Tbsp. butter, cut into small pieces, plus butter for the griddle
- ½ tsp. salt
- 2 Tbsp. honey or sugar
- 2 large eggs, beaten
- 1 cup white whole-wheat flour or whole wheat pastry flour
- 1 cup oat flour
- ½ cup rolled oats, ground briefly in a blender
- ½ tsp. baking soda
- Sprinkle the yeast into the warm water and let it stand while you gather everything else together. (It should become foamy.)
- Warm the 2 cups milk with the 5 tablespoons butter, stirring occasionally until the butter has melted. Try to keep it from getting too hot. Pour the milk and butter into a large bowl and add the salt and honey or sugar. If the milk feels hot to the touch, stir it until it’s cooled down to warm, then add the yeast and eggs. Whisk in the flours and baking soda.
- Let the batter rest for 15 minutes.
- Put a bit of butter on a griddle or cast-iron or nonstick skillet over medium heat. Drop the batter onto the hot surface, making cakes any size you like — plate-sized or tiny. Flip the cakes once bubbles have appeared evenly on them. Turn the cakes only once, and try not to pat them down with the spatula.
- Serve immediately, or keep warm in a 200-degree oven for a little while before serving.
Leftover batter will keep in the refrigerator. It might darken on the surface, even when covered, but just stir it into the rest of the batter.