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Total Time
44mins
Prep 20 mins
Cook 24 mins

From Bon Appétit Magazine October 2007.

Ingredients Nutrition

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.
Most Helpful

5 5

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.