Oatmeal Pancakes from Smitten Kitchen

From Good to the Grain via Smitten Kitchen par Isabelle

80 g (3/4 cup) oat flour*

120 g (1 cup) all-purpose flour

10 ml (2 teaspoons) baking powder

2,5 ml (1/2 teaspoon) salt

30 ml (1 tablespoons) butter, melted

30 ml (2 tablespoons) maple syrup

325 ml (1 1/4 cups) milk

200 g (1 cup) cooked oatmeal**

2 eggs

In a large bowl, whisk the oat flour, flour, sugar, baking powder and salt.

In a smaller bowl, whisk the milk, cooked oatmeal, butter, maple syrup and eggs together until thoroughly combined.

Fold the wet ingredients into the dry ingredients.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan.

Lower to medium-low.

Rub the pan generously with butter.

Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time.

Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is golden-brown, about 5 minutes.

Continue with the rest of the batter.

Serve the pancakes hot with maple syrup or keep them warm in a low oven.

*You can make this by pulsing 1 cup rolled oats into a food processor or spice grinder until finely ground.

** Bring 2 cups of water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool.

Bon Appétit!