Oatmeal Griddle Cakes With Pecan-Maple Syrup

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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