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!