>Breakfast this morning was taken from Bon Appetit: Fast, Easy, Fresh by Barbara Fairchild. I used to be a regular subscriber to Bon Appetit magazine, but since they started putting all of their magazine recipes online, it seemed silly to pay for a subscription. Of course, similar thinking by other readers could cause them to go the way of Ruth Reichl and Gourmet, but hopefully this won’t be the case (oh, how I miss Ruth Reichl).
We are regular eaters of pancakes on the weekends. I generally rely on a standard recipe from The Joy of Cooking, but this morning I wanted something different. This recipe, consisting mostly of oats, spoke to me.
Combine dry ingredients (2 cups oats, 1/2 cup flour – I used white whole wheat, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 3 tablespoons sugar) in a bowl by whisking.
In a seperate bowl, whisk together wet ingredients (2 1/2 cups buttermilk, 1 teaspoon vanilla extract, 2 eggs, 4 tablespoons butter).
Pour wet ingredients into dry ingredients and stir to combine (do not overmix). Pour by 1/3 cupsful onto a preheated griddle (275 degrees).
This is a very tender batter, so be careful when flipping. It is also difficult to judge doneness, since the lumps from the oats conceal the bubbles that typically signify readiness to flip.
Keep them warm in the oven until ready to serve. This recipe yields about 13 4-inch pancakes.
They were light and fluffy while at the same time very filling. The oats gave them a nice bite without becoming gummy (something I was concerned about, since the batter became much thicker the longer it sat because the oats continued to absorb the liquid – it had the consistency of thick oatmeal by the time I scooped the last of it onto the griddle).
I definitely recommend this recipe, and this book
. Many of the recipes aren’t from the magazine, and they are perfect for busy people who don’t have a ton of time to cook.