Day Late, Dollar Short
February 8, 2008
Folks, I dropped the ball. I missed the memo. My ship has sailed. Apparently, Tuesday was National Pancake Day. Who knew? Well, clearly, I did not know. Because I had these photos of the pancakes we made last weekend stored up in the to-blog-about-soon queue. Had I only known, I would’ve posted on this recipe on Sunday or Monday, so you could make these pancakes for the NPD celebrations that surely ensued in homes across America on Tuesday. Or, at the very least, I would’ve posted them on Tuesday, in honor of the hallowed holiday.
But, alas, I was in the dark. And these pancakes languished on my hard drive. And, sadly, National Pancake Day has come and gone. But, come on, isn’t every day—or, more accurately, every weekend day—national pancake day? In my book, it is.
(Click “more” for the rest of the story, more photos & the recipe.)
And, once you try these pancakes, I think you’ll agree. While they might look like the traditional buttermilk disks that you typically douse with maple syrup, these are different. And, I think, much better. They’re moist (even without a deluge of syrup) and hearty (so they won’t disintegrate when you inevitably do drown them in syrup). And they have an earthy, nutty and ever-so-slightly tangy flavor.
With many of the pancakes I see on brunch menus descending into overly-sweet and ornate creations (like the pancake “orgy” at one of my favorite breakfast places), these are a welcome return to the homey. And they were incredibly satisfying and filling. We had a lunch all lined up, but neither of us were hungry for hours. I hope they keep you satisfied too the next time you’re celebrating an unofficial national pancake day.
Whole Wheat Oatmeal Pancakes
3/4 cup quick-cooking oats
1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed brown sugar
Accompaniment: sliced bananas
Soak oats in 3/4 cup buttermilk 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)