The next time you make oatmeal you might consider making a double batch so you can try these pancakes. They are light yet they have a nice tooth because of the oatmeal. I like to top them with my grandma’s sauteed apples, which she made all the time.
Oatmeal Pancakes, Makes about 8 servings
1-1/2 c. cooked rolled oats (old-fashioned type)
1-1/2 c. milk
1/3 c. olive oil or melted butter
2 t. baking powder
1/3 c. brown sugar
1-3/4 c. unbleached all-purpose flour
1 t. vanilla
1 t. cinnamon
Cold or lukewarm oatmeal is fine for this recipe.
Combine the wet ingredients in a bowl and whisk until well blended.
Combine the dry ingredients in a second bowl and work in the cooked oatmeal.
Stir the wet and dry ingredients together in a few quick strokes.
Heat a few tablespoons of olive oil in a griddle. When it is hot, add the pancake batter in 1/4 c. portions.
Cook until well-browned on each side.
You can keep them warm in the oven while you make the apples.
Add a few tablespoons of butter to the griddle when you are done cooking the pancakes and keep the heat on medium.
Slice up three sweet apples (I used Galas.) Stir them as they cook. When the apples start to soften, sprinkle 3 T. of brown sugar over the top.
Continue to cook and stir for another two-three minutes, until the apples glaze. You can sprinkle them with additional cinnamon if you like.
Serve the apples warm as a topping for the pancakes, with butter and maple syrup.