Thursday, May 19, 2005

Cinnamon-Oat Pancakes

Cinnamon-Oat Pancakes (Adapted from Everyday Food)

2 cups old-fashioned rolled oats, divided
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups milk
2 large eggs
1/4 cup canola oil

In a food processor, add 1 cup oats, flours, sugar, baking powder, salt and cinnamon. Pulse a few times to combine and coarsely grind oats.

In a large bowl, whisk together milk, eggs and oil. Pour dry ingredients, along with remaining 1 cup oats, into the wet ingredients and whisk just until combined.

Preheat griddle.

Pour about 2 to 3 tablespoons batter for each pancake onto hot griddle coated with cooking spray or brushed with oil. Cook pancakes until tops are covered with bubbles and edges look cooked - gently flip pancakes over and cook until the other side has turned golden. Repeat with remaining batter until all has been used.

Makes about 2 dozen pancakes.

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