I grew up on pancakes. My dad is an excellent pancake maker, never I have seen one flat or rubbery. There is just something about a plate of pancakes that satisfies me to the core. The texture and taste. Maybe it’s a bit of nostalgia. And of course the maple syrup. So while we were visiting Josh’s family over Labor Day weekend I commissioned him to make me some oatmeal pancakes. Originally it was going to be a meal for the two of us, but the indulgers grew. His friend and his family who were visiting us went for a plateful (the baby loved every bite) and once his parents saw them they were sold too. Did you see the picture? How could you not? I don’t normally go for any sort of fruit topping but there were a couple of peaches about to pass so I made a peach sauce to accompany the pancakes.
This recipes comes from my dad, and yes it’s the one I grew up on. Literally you will not find a better recipe out there for oatmeal pancakes. As long as you follow the directions and do NOT over-mix I’d say they are pretty full proof. Don’t worry if there are some flour clumps in the batter, they disappear while cooking and are a good way to ensure fluffy pancakes!
Let me tell you about one of the times I stayed at a friends house in high school. For breakfast she made us pancakes and I can remember coming home and complaining about them to my dad. First she used some mix. Seriously pancakes are so simple there is no need for a mix. Second when she pulled the syrup out of the fridge it was the fake crap. If you’ve ever read the ingredients in that $#*! you’ll realize there is not one thing worth eating inside that plastic container, not to mention the flavor and thick sticky awful consistency. Thirdly, while cooking the pancakes I was watching with a bit of horror on my face as she pressed and flattened each pancake out with the spatula. Hopefully you’ve learned a few lessons here.
Go ahead and call me a pancake snob. I can handle it just fine. Trust me though, once you’ve had pancakes as good as these you’ll be joining my side too!
Josh made 1.5 of this recipe to feed 6 + a baby, there were no leftovers and I’m sure if he doubled it they would have all been eaten happily.
Oatmeal Pancakes (recipe modified according to my dad, the king of delicious pancakes)
- 3/4 cup rolled oats
- 1 1/2 c + another splash of milk, I use unsweetened vanilla almond milk
- 2 eggs, beaten
- 1/4 cup oil, (not olive)
- a bit over 1 1/2 cups flour, I use spelt
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- cinnamon to taste
- Soak oats in milk for at least 10 minutes in a medium bowl.
- Add eggs and oil to soaked oats; mix.
- In another bowl mix the flour, sugar, baking powder, salt, and cinnamon.
- Add the dry mix to the oat mixture. DO NOT OVER-MIX!!!!! Seriously hold yourself back and just mix the ingredients together. Let there be flour clumps.
- In a large skillet or pan melt some butter over medium heat. Pour about 1/4 cup of batter in a few places around the skillet. Cook until bubbles appear on the surface, flip, and cook until browned on the other side.
- Serve with syrup, peanut butter, almond butter, fruit, jam, or whatever your heart desires.
- peaches, peeled and sliced
- 1/2 cup water
- 2 tablespoons cornstarch
- vanilla extract
- In a saucepan bring water and cornstarch to a boil. Simmer for a few minutes until just thickened.
- Add peaches and honey. Continue to simmer until peaches have reduced to desired softness.
- Remove from heat and add a bit of vanilla extract.