My kids love oatmeal and pancakes so when I found this recipe, I had to try it. These pancakes are incredibly light and fluffy. Surprisingly, the oatmeal does not weigh them down and you are getting some omega 3′s from the flax in the cinnamon blueberry instant oatmeal.
This recipe is from Todd Mussman, who was sous chef at the Food Studio when my father found this recipe for his cookbook. Now Todd Mussman is one of the owners at an incredible restaurant called Local Three in Atlanta. I highly recommend going for a burger and a beer. The food is amazing.
I made these pancakes eggless for my son but you can use eggs if you do not have an allergy.
Directions
1) Sift 2.5 cups of all purpose unbleached flour, 1 teaspoon of fine sea salt, 3/8 cup of cane sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda into a large bowl. Stir is 1/2 cup of quick cooking oatmeal. I used 1.2 packs of instant oatmeal with blueberries, cinnamon, and flax.
2) Mix the egg replacer with warm water if going eggless or add 3 eggs and beat. Mix with 3 tablespoons of butter and 3 cups of whole milk. I melted the butter in a pyrex dish onto of the warm griddle.
3) Add the wet ingredients to the dry and stir until combined. Do not over stir or the pancakes will not be light and fluffy. You will form more gluten by over stirring and it will create tougher texture.
4) Warm the griddle or skillet. Add a drop of water on the griddle and when it dances across the pan, you are ready to add the oil or butter. Add a little oil or butter to lightly coat. Add 1/4 cup of batter and sprinkle blueberries on top. It is ready to flip when there are bubbles in the batter and the edges are dry. 3 to 5 minutes and then flip and cook a minute or two.
5) Serve warm with fresh blueberries and some lemon zest for extra vitamin C and flavor. I highly recommend this orange zest maple syrup that you can heat on the griddle while cooking the pancakes.
The Ultimate Cookbook
Oatmeal Blueberry Pancakes
Preparation time: 20 minutes Cooking time 5-7 minutes a cake
5 cups all-purpose flour
1 cup quick-cooking oatmeal
1 tablespoon salt
3/4 cup (6 ounces) granulated sugar
1 tablespoon baking soda
2 tablespoons baking powder
3 pints milk or buttermilk
3 ounces melted butter
6 eggs, slightly beaten
Vegetable oil as needed for frying
2 cups blueberries, washed, destemmed
Sift the flour, oatmeal, salt, sugar, baking soda and baking powder into a large bowl. In a separate bowl, whisk together the buttermilk, butter and eggs. Add the wet ingredients to the dry, stirring until just combined. Do not over-stir. Place a skillet over moderate heat and add enough oil to coat. When hot, drop ¼ cup of batter in the skillet. Sprinkle blueberries on top of the batter. Cook until the edges begin to dry out and bubbles break the surface of the batter, 3 to 5 minutes, then turn and let cook on the other side a minute or two, until done. Continue until all the batter is gone. Serve immediately. Yield: 10 servings
Todd Mussman, sous chef at the Food Studio
Per serving: 494 calories, 16 grams protein, 12 grams fat (percent calories from fat, 23), 79 grams carbohydrates, 151 milligrams cholesterol, 1.627 milligrams sodium, 3 grams fiber.
