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Sunday Brunch: Marion Cunningham's Oatmeal Pancakes

I've been in a little bit of a weekend breakfast rut since discovering a recipe that reliably produces my ideal buttermilk pancake. With its 24 varieties of hotcakes, Marion Cunningham's The Breakfast Book finally convinced me to approach the griddle more creatively. So far my favorite variation is a sweet, simple oatmeal pancake—moist, pebbly-textured, and perfectly flavorful even without syrup or fruit. Cunningham suggests serving warm homemade applesauce on the side.

Note: You may use old-fashioned rolled oats or steel-cut in this recipe. I liked steel-cut. Buttermilk powder will work, but real buttermilk is better. To use buttermilk powder, soak the oats in water overnight, then add the powdered buttermilk (follow manufacturer's guidelines for amounts) along with the dry ingredients in step 2. The pure taste of oats and butter is terrific, but you could also experiment by adding quarter-teaspoons of cinnamon or ginger or smaller amounts of nutmeg and cloves.

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