Cinnamon Oatmeal Pancake

Submitted by Chef #573036

"From Bon Appétit Magazine October 2007."

 

• Ready In: 44mins
• Ingredients: 13
• Serves: 8

ingredients

• 1 1⁄3 cups water
• 1⁄2 cup old fashioned oats
• 5 tablespoons butter, diced, plus more for frying
• 1 1⁄3 cups all-purpose flour
• 1 cup packed golden brown sugar
• 2⁄3 cup toasted wheat germ
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1⁄4 teaspoon generous salt
• 1⁄4 teaspoon ground nutmeg
• 1 1⁄2 1 1/2 cups apples (optional) or 1 1/2 cups bananas (optional)
• pure maple syrup or yogurt

directions

1. Preheat oven to 250°F Place large baking sheet in oven. Stir 1 1/3 cups water, oats, and 5 tablespoons butter in heavy medium saucepan over medium-high heat until mixture comes to boil. Cook until mixture is very thick, stirring constantly, about 5 minutes. Transfer to large bowl and cool 15 minutes. Stir in flour, sugar, wheat germ, eggs, cinnamon, baking powder, salt, and nutmeg. Mix in fruit, if desired.
2. Heat griddle or 2 large nonstick skillets over medium-high heat. Brush with butter. Drop batter onto griddle or skillets by generous 1/2 cup for each pancake; spread batter to 4- to 5-inch rounds. Cook pancakes until brown and cooked through, about 4 minutes per side. Place on baking sheet in oven to keep warm. Repeat with remaining batter. Serve pancakes with syrup and/or yogurt.

Reviews

[Amy #2]

MMMMMMM these are delicious. I made them exactly as the reicpe says, and used apples. They're VERY thick, none of us ate more than 1 pancake. I think I'll save the rest as a quick 'breakfast on the go' for the next day or two. Wonderful fall recipe! Thanks.