A day off is reason enough to celebrate with a special breakfast.
But not just any pancakes.
The conventional, all-purpose flour pancakes are fine, but they lack substance.
Make breakfast better with a tower of oat pancakes.
Oat pancakes get all of their charm from the oat flour.
This rustic breakfast grain offers a wonderful texture, and has excellent binding capabilities.
Its the difference between a chocolate chip cookie and an oatmeal chocolate chip cookie.
Along with the comforting, knobby texture of the oats is the unique hydration the pancakes have.
I formulated this recipe because I had leftover oats in a canister that I needed to use up.
I think the irregular grind adds that rustic allure I always look for in oat products.
There is one important difference that needs to be observed: The soak.
Once the wet and dry ingredients come together, the batter will be slightly thin.
Cover the bowl and let the batter sit for 15 minutes.
Do not skip this wait time.
When you stir it 15 minutes later, youll see what I mean.
A thick, sumptuous batter will greet you on the other side, ready for a hot skillet.
Whisk the wet ingredients in a measuring cup.
Pour the wet ingredients into the dry mixture and whisk until combined.
Cover the bowl and let the mixture sit for 15 minutes to hydrate the flour.
After the wait time, give the batter a little stir.
Lightly coat a skillet with butter and, over medium heat, drop in 14 cup of batter.
Cook until bubbles pop dry on the edges and the middle has bubbles but they arent quite dried.
Flip and cook for another minute or until the center bounces back when pressed lightly with the spatula.
Enjoy with all of your favorite pancake accouterments.
If you dont finish them all, they freeze well.
Lay the pancakes out separately and flat on a parchment lined baking sheet and put it in the freezer.
