Honey Oat Pancakes

Malzemeler

1¾cups/395 grams buttermilk

⅔cup/75 grams quick-cooking or plain instant oats (see Tip)

2tablespoons ground flax (see Tip)

2tablespoons honey, plus more for serving if desired

½teaspoon fine salt

2tablespoons canola or other flavorless oil

1teaspoon baking soda

⅔cup cup/95 grams all-purpose flour

Butter, for cooking and serving

Yöntemler

Step 1

Mix the buttermilk, oats, flax, honey and salt in a large bowl. Let sit for at least 10 minutes and up to an hour. The longer the mixture sits, the creamier and more tender the pancakes. This is a good time to make coffee, eggs, bacon or to get ready for the day.

Step 2

Heat a large cast-iron or nonstick skillet or griddle over medium-low until hot.

Step 3

While the skillet heats, stir the oil into the wet ingredients until fully incorporated, then stir in the baking soda until dissolved. Add the flour and stir very gently until no traces of it remain.

Step 4

Swipe a pat of butter over the hot pan to coat it evenly. Scoop in generous ¼ cups of batter, spacing them 2 to 3 inches apart. Cook until the bottoms are deeply browned and the tops bubble, 2 to 3 minutes, then carefully flip the rounds and cook until browned outside and cooked through inside, about 2 minutes. Repeat with the remaining batter, buttering the pan between each batch.

Step 5

Serve hot, with honey and more butter if you’d like.

Notlar

Quick-cooking oats are slightly flatter and cut smaller than old-fashioned oats, and instant oats are even smaller and thinner. If you have only old-fashioned (rolled) oats, pulse them into tiny bits to replicate the lighter texture that quick-cooking oats deliver.

Ground flax, also known as flax meal, binds this batter together and accentuates the nutty taste of oats. You can substitute 2 large eggs for the flax, beating them well and adding to the soaked oats along with the oil in Step 3. The pancakes will taste more like classic buttermilk ones.