Morada Farms Oatmeal Pancakes

Christin Cooper (1984 Silver Medal Olympic Winner in alpine skiing) says the recipe can be adjusted using stone-ground whole wheat flour and hearty oats for big ski days or white flour and quick oats for mellower mornings by the wood stove. I wanted to make a heartier pancake that didn't taste like cake this morning, and the texture reminds me of cottage cheese pancakes. The oil in the recipe is completely optional. Little or no oil is needed for cooking. The batter is runnier than a traditional batter, but they fluff up during cooking. If the batter sits too long, the oats will continue to absorb the milk and you may have to add more milk (my batter didn't sit, but this is Christin's suggestion). I added a splash of vinegar to the milk to make buttermilk because I didn't have yogurt. Next time I make these I think I'll add a little vanilla and maybe some cinnamon for fun. I think blueberries would also be yummy. Recipe from Sun Valley Celebrity and Local Heroes Cookbook. Thank you Christin for your delicious recipe!

• Ready In: 25 mins
• Serves: 3-4
• Yields: 6 pancakes

Ingredients

• 1  cup rolled oats (quick or instant also work)
• 1  cup boiling water
• 1  tablespoon brown sugar
• 1  egg
• 2  tablespoons plain yogurt (heaping tablespoons) or 1⁄4 cup buttermilk
• 1⁄2 cup milk
• 1⁄2 cup flour (white, wheat, or a mixture)
• 1  teaspoon baking powder
• 1  tablespoon  oil

Directions

1. Soak oats in a cup of boiling water or hot tap water with a tablespoon of brown sugar.
2. Beat in the egg.
3. Add yogurt or buttermilk, milk, flour, baking powder, and oil (if desired, little or no oil is needed for cooking).
4. Cook on a fiery hot griddle. When bubbles start to form, it's time to flip to the other side.