I came across the basis for this recipe about a year ago during the depths of winter and discovered that oat pancakes are pure comfort food.
I’ve taken to calling them oatcakes, although that is not quite the same as the original oatcake. It just rolls off the tongue quite well.
As for the recipe, I have tweaked some ingredients from the original because, well, that is what I often do to suit my purposes. They are amazingly tasty and filling. I would bet they are also frighteningly healthy.
You can use two whole eggs in place of the whites, but the pancakes won’t be as fluffy. Save the yolks, add a few more eggs and make scrambled eggs to go with the pancakes.
1 1/4 cups regular rolled oats
1 1/4 cup Maine Grains sifted wheat flour
1 tablespoon baking powder
1/4 teaspoon salt (optional)
3 egg whites
2 1/4 cups buttermilk (if no buttermilk, add about 2 tablespoons of vinegar to 2 cups of skim milk, adding more milk to total 2 1/4 cups; stir )
2 tablespoons vegetable oil
2 teaspoons vanilla
Combine oats, flour, baking powder, and salt. Set aside.
In a medium bowl beat the egg whites with a fork; stir in buttermilk, oil and vanilla. Add egg white mixture to flour mixture. Stir until just combined: The batter will be lumpy.
Let the batter sit for about 10 minutes or so, which will help the oats soften and the batter to rise.
Put a small amount of vegetable oil in a nonstick frying pan or griddle. I use a paper towel to coat the inside while removing any pooling of the oil.
Preheat over medium and ladle a dollop of batter into the heated pan. I never spread the batter, instead letting the heat spread it out. This generally makes for a thicker pancake but one that is a consistent height.
Cook for about 4 minutes or until the edges start to look dry with some bubbles or the underside of the pancake is at least golden. Flip and finish cooking.
Serve immediately with your favorite topping. That might be Maine maple syrup, Maine honey, Maine blueberry syrup or a fruit concoction, such as those freezer peaches from last summer that made their own syrup.
This makes about 10 7-inch pancakes, which refrigerate well for microwaving another day.
– Janine Pineo