Prep 15 mins
Cook 15 mins
Fannie Farmer's cookbook griddlecakes with 2 suggested changes. Oatmeal makes these pancakes hearty, while egg white makes them not so dense - perfectly balanced and great with real maple syrup. Recipe Note: it is best to have on hand extra flour & milk in case batter is too thin or thick. Add 1 tablespoon at a time to reach desired consistancy. note #2: updated recipe with corrections (a few typos originally)
- 1⁄2 cup milk
- 1⁄2 cup oatmeal
- 3 tablespoons whole wheat flour
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 1 egg, separated
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- Warm the milk in the microwave or on the stove.
- Pour milk over the oatmeal.
- Let sit 10 minutes or until cool. (If not cool enough after 10 minutes, put in fridge for a few minutes.).
- Once cooled, mix in flour, melted butter, honey, egg yolk, salt & baking powder. Don't overwork batter, just mix until there are no large chunks or clumps. Batter should be thick enough to slowly run off a lifted spoon. If it falls of spoon in clumps, add milk or water 1 tablespoon at a time. If it runs off quickly, add flour 1 tablespoon at a time.
- In a separate bowl, beat egg whites until light and frothy.
- Slowly fold the egg whites into the batter by hand, mixing only enough to get it mainly incorporated - the more you mix at this point, the denser your pancakes will be.
- Cook on a greased hot griddle. Serve immediately.
- Makes 16 silver dollar pancakes or 8 medium pancakes.