Pancakes, for me, are nothing but comfort food. When I got my first apartment in college, my mother gave me a cookbook. It was a “healthy cookbook” and all the recipes were a little bit off. There was a recipe for pancakes that I would make on occasion. I will never forget one Sunday morning the summer before I graduated. I was leading music for church and everything that could possibly go wrong went wrong. I was frustrated, embarrassed and very upset. I went home to my apartment and announced with great fervor that I was making pancakes. My roommates laughed and would often re-enact my dramatic proclamation. To this day, when life gets the best of me, I turn to pancakes to make everything better.
This is a recipe that has evolved over the years. Most of the time I just throw in a little of this and a little of that. Today I took the time to test and measure the ingredients to give you a light and fluffy whole grain pancake.
2 Cups Buttermilk (Or use 2 Tablespoons lemon juice added to 2 cups milk.)
1/2 Cup Quick Oats
1 teaspoon Vanilla
1/4 Cup Unsalted Butter, melted plus more for the griddle or skillet
1 1/2 Cups White Whole Wheat Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Table Salt
2 Tablespoons Sugar
Mix the buttermilk, eggs, vanilla and oats in a large bowl. Let sit for about 5 minutes to let the oats soften. Add the melted butter and stir. Sprinkle the flour over the wet mixture, then sprinkle the baking powder, baking soda, salt and sugar over the flour. Mix gently, leaving a few lumps of flour.
Let the batter rest while you heat up the skillet or griddle. I prefer to use an electric griddle. Heat it to 325 degrees Fahrenheit. Once heated, rub a stick of butter across the surface of the griddle or skillet and ladle the batter into rounds. (My kids like it when I sprinkle a few chocolate chips on top of the wet batter.) Cook until the bubbles just begin to burst, then flip and cook 2-3 minutes on the other side. Serve immediately.