Oatmeal Griddle Cakes With Pecan-Maple Syrup

In Williams-Sonoma: Cabin Cooking

• Ready In: 1 hr
• Yields: 12 pancakes

Ingredients

• 1  cup rolled oats
• 1 1⁄4 cups buttermilk
• 2⁄3 cup  chopped pecans
• 1  cup pure maple syrup
• 1  cup all-purpose flour
• 3  tablespoons  firmly packed brown sugar
• 2  teaspoons baking soda
•  salt, a pinch
• 1  egg, at room temperature, lightly beaten
• 4  tablespoons unsalted butter, melted (plus additional as needed)
• 1⁄2 cup vanilla yogurt

Directions

1. In a large bowl, combine the oats and buttermilk and let stand for about 15 minutes.
2. Meanwhile, in a small saucepan, toast the pecans over medium heat, stirring often, until fragrant and lightly browned, about 5 minutes.
3. Remove from the heat and pour in the maple syrup; stir well.
4. Cover to keep warm and set aside.
5. Ina small bowl, stir together the flour, brown sugar, baking soda, and salt.
6. Add to the soaked oats, then stir in the egg and 2 tablespoons of the melted butter; mix well.
7. In a frying pan over med-high heat, heat the remaining 2 tablespoons melted butter.
8. Ladle the batter, about 1/4 cup at a time, spaced well apart, into the pan.
9. Cook until the tops are bubbly and the bottoms are golden brown, about 4 minutes.
10. Turn and cook until golden brown on the second side, about 3 minutes longer.
11. Transfer the pancakes to a plate; keep warm.
12. Repeat with the remaining batter, adding more butter if needed.
13. Divide the pancakes among individual plates and each serving with some of the pecan-maple syrup and a spoonful of yogurt.
14. Pass the remaining pecan-maple syrup at the table.