1/2 cup rolled oats
1/2 cup skim milk
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups buttermilk*
1 teaspoon vanilla extract
3 Tablespoons canola oil
1 cup fresh or frozen blueberries
*If you don’t have buttermilk, you can use this easy substitute: Add 1 Tablespoon white vinegar or lemon juice to each cup of milk you use. Let sit for 5 minutes. Et voila — buttermilk!
1. In a medium bowl, combine milk and rolled oats and set aside.
2. Using a sieve, sift together the flours, baking powder, baking soda, sugar and salt.
3. In a large bowl, whisk the eggs then whisk in the buttermilk, vanilla extract and oil.
4. Add the flour mix to the wet ingredients and whisk together, being careful not to overbeat (it’s OK to have a few lumps).
5. Fold in the milk & oats. The original recipe suggests letting this sit for an hour or to refrigerate overnight. I just waited 15 minutes and had excellent results.
6. Since investing in a cast iron skillet I find I don’t really need much oil to keep my pan nonstick, but feel free to spray your griddle with some cooking spray. Next, drop 1/4 cup of batter into your pan at a time, adding as many blueberries as you like (try not to overload it, though, otherwise they’ll get heavy and hard to flip successfully. 5-6 is a safe bet.).
7. Cook until large bubble break through the top, approximately 2-3 minutes. Flip and cook for about a minute more, until golden brown.
8. Serve warm with maple syrup, butter, or, as my mom likes them best, a slice of American cheese 🙂
A. To make sure your pancakes stay warm as you keep cooking, you can either turn the oven light on and store your cooked pancakes in the oven, or you can lightly cover your cooked stack with some foil, just to keep the heat in.
B. After you make a batch, freeze in ziplocks in packs of three. Then you can thaw them in the microwave for a pancake breakfast during the week!