What you'll need
Ingredients
- 2 cups buttermilk, or clabbered milk (Mix 2 cups of whole milk mixed with 2 tablespoons lemon juice and let rest at room temperature for 5 to 10 minutes to thicken slightly)
- 1 cup (3 ounces) old fashioned rolled oats
- 1 ½ cups (4 ½ ounces) oat flour
- ½ cup unbleached all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 2 large eggs
- 3 tablespoons oil
- 3 tablespoons sugar
- 2 teaspoons vanilla
- 7 ½ ounces blueberries ( about 1 ½ cups)
The method
Directions
- 01
Combine 1 cup of buttermilk and oats in a bowl and let sit at room temperature to soften, about 15 minutes.
- 02
Whisk oat flour, all purpose flour, baking powder, cinnamon, salt and nutmeg in a large bowl. In separate bowl whisk eggs, 3 tablespoons oil, sugar, vanilla and remaining 1 cup of buttermilk until frothy, about 1 minute. Whisk buttermilk-egg mixture into flour mixture, just until smooth. Using rubber spatula, fold in oat-buttermilk mixture.
- 03
Heat 1 teaspoon oil in 12 inch nonstick skillet (or griddle pan) over medium heat until shimmering, 4-5 minutes. Using papertowels, wipe out oil, leaving thin film in skillet. Using ¼-cup dry measuring cup (or large cookie scoop) portion batter into skillet; spread each portion into 4-inch round using back of spoon. Sprinkle each with 1 tablespoon blueberries. Cook until edges are set and first side is golden, 2-3 minutes.
- 04
Flip pancakes and cook until second side is golden, 2-3 minutes. Repeat with remaining batter. Serve immediately with maple syrup and butter. Makes about 18 pancakes. (To serve all at once, keep finished pancakes warm in a 200 degree oven on a wire rack set over rimmed baking sheet)
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Pancakes are traditionally an indulgent weekend option, but often are made with simple carbs that leave you feeling hungry in no time. I’ve tried a few multi-grain “healthy” recipes, but the pancakes were typically heavy and dense. I found this recipe in an…
Ingredients
- 2 cups buttermilk, or clabbered milk (Mix 2 cups of whole milk mixed with 2 tablespoons lemon juice and let rest at room temperature for 5 to 10 minutes to thicken slightly)
- 1 cup (3 ounces) old fashioned rolled oats
- 1 ½ cups (4 ½ ounces) oat flour
- ½ cup unbleached all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 2 large eggs
- 3 tablespoons oil
- 3 tablespoons sugar
- 2 teaspoons vanilla
- 7 ½ ounces blueberries ( about 1 ½ cups)
Cook Like James · The method
Directions
- 1
Combine 1 cup of buttermilk and oats in a bowl and let sit at room temperature to soften, about 15 minutes.
- 2
Whisk oat flour, all purpose flour, baking powder, cinnamon, salt and nutmeg in a large bowl. In separate bowl whisk eggs, 3 tablespoons oil, sugar, vanilla and remaining 1 cup of buttermilk until frothy, about 1 minute. Whisk buttermilk-egg mixture into flour mixture, just until smooth. Using rubber spatula, fold in oat-buttermilk mixture.
- 3
Heat 1 teaspoon oil in 12 inch nonstick skillet (or griddle pan) over medium heat until shimmering, 4-5 minutes. Using papertowels, wipe out oil, leaving thin film in skillet. Using ¼-cup dry measuring cup (or large cookie scoop) portion batter into skillet; spread each portion into 4-inch round using back of spoon. Sprinkle each with 1 tablespoon blueberries. Cook until edges are set and first side is golden, 2-3 minutes.
- 4
Flip pancakes and cook until second side is golden, 2-3 minutes. Repeat with remaining batter. Serve immediately with maple syrup and butter. Makes about 18 pancakes. (To serve all at once, keep finished pancakes warm in a 200 degree oven on a wire rack set over rimmed baking sheet)
Pancakes are traditionally an indulgent weekend option, but often are made with simple carbs that leave you feeling hungry in no time. I’ve tried a few multi-grain “healthy” recipes, but the pancakes were typically heavy and dense. I found this recipe in an…
Ingredients
- 2 cups buttermilk, or clabbered milk (Mix 2 cups of whole milk mixed with 2 tablespoons lemon juice and let rest at room temperature for 5 to 10 minutes to thicken slightly)
- 1 cup (3 ounces) old fashioned rolled oats
- 1 ½ cups (4 ½ ounces) oat flour
- ½ cup unbleached all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 2 large eggs
- 3 tablespoons oil
- 3 tablespoons sugar
- 2 teaspoons vanilla
- 7 ½ ounces blueberries ( about 1 ½ cups)
Directions
- 1
Combine 1 cup of buttermilk and oats in a bowl and let sit at room temperature to soften, about 15 minutes.
- 2
Whisk oat flour, all purpose flour, baking powder, cinnamon, salt and nutmeg in a large bowl. In separate bowl whisk eggs, 3 tablespoons oil, sugar, vanilla and remaining 1 cup of buttermilk until frothy, about 1 minute. Whisk buttermilk-egg mixture into flour mixture, just until smooth. Using rubber spatula, fold in oat-buttermilk mixture.
- 3
Heat 1 teaspoon oil in 12 inch nonstick skillet (or griddle pan) over medium heat until shimmering, 4-5 minutes. Using papertowels, wipe out oil, leaving thin film in skillet. Using ¼-cup dry measuring cup (or large cookie scoop) portion batter into skillet; spread each portion into 4-inch round using back of spoon. Sprinkle each with 1 tablespoon blueberries. Cook until edges are set and first side is golden, 2-3 minutes.
- 4
Flip pancakes and cook until second side is golden, 2-3 minutes. Repeat with remaining batter. Serve immediately with maple syrup and butter. Makes about 18 pancakes. (To serve all at once, keep finished pancakes warm in a 200 degree oven on a wire rack set over rimmed baking sheet)
