I love Snoqualmie Falls Lodge Oatmeal so I decided to use it for the pancakes and named my pancake recipe accordingly. It’s hearty, farm oatmeal, has really good flavor, and is pretty forgiving. (We used it a couple months ago to feed more than 100 Girl Scouts and it performed perfectly; not too hard; not too mushy. As Goldilocks would say, it was “just right.”) But use any oatmeal you like. I suppose you could even use instant, but fresh is always best.
We love our traditional pancake recipe but its fun to change things up now and then. We like these pancakes and they would be great on a crisp autumn morning campout. They have good flavor and the cooked oatmeal provides some texture. And don’t be afraid to spice them up. Next time we make these, we want to add a little cinnamon, nutmeg and a finely diced apple. Adding these flavors to oatmeal is a classic combination.
2-burner propane stove
Small saucepan for the oatmeal
2-3 medium bowls
Griddle, preferably cast-iron
Measuring cups and spoons
¾ cup oat flour
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons unsalted butter, melted
1 ¼ cup whole milk
1 tablespoon honey
2 eggs, beaten
1 cup cooked oatmeal*
* Cooked Oatmeal
2 cups boiling water
1 cup oats
Pinch of salt
Bring water and salt to a boil, stir in the oatmeal, turn the heat down to medium low, and cook for 8-10 minutes, stirring occasionally.
Prepare oatmeal according to the instructions on the package. Make enough to yield 1 cup.
In a mixing bowl, whisk together dry ingredients. Set aside.
In a second mixing bowl, mix together the melted butter, cooked oatmeal and honey. (If your oatmeal is fresh and hot, you could use the oatmeal to melt the butter.) My oatmeal was hot and I was concerned about scrambling my eggs so I actually used a third bowl to whisk together my milk and eggs and slowly added my hot oatmeal mixture to my egg and milk mixture.
Finally, add the wet ingredients to the dry and whisk just enough to combine. Don’t over mix.
Heat your griddle on medium heat and lightly grease the surface. I used a ¼ cup measuring cup to portion out my pancakes. When the pancakes have bubbles on top, the edges start to look dry, and the bottoms are a golden brown, flip them over and cook until they are a golden brown on both sides.
Serve with butter and syrup and whatever else you like on your pancakes.
Makes 15-16 ¼-cup pancakes.
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