|Serves||6 to 8|
For years I’ve been looking for ways to put leftover oatmeal to good use (no matter how I try to scale down the pot of breakfast porridge, I always end up with leftovers). Then my daughter discovered a recipe for oatmeal pancakes in Kim Boyce’s Good to the Grain. She’s continued to tinker with the recipe, and the result is one of my very favorite breakfasts, especially good with apple butter, but perfectly tasty with maple syrup, too.
I always make oatmeal with apples, cutting the fruit into small pieces now that I know the leftovers will be worked into pancakes. If you don’t already have some of this cooked oatmeal on hand, see the how-to note below.
|¾||cup oat flour (see Note)|
|1||cup unbleached all-purpose flour|
|1||Tbsp. brown sugar (omit if using already sweetened cooked oatmeal)|
|2||tsp. baking powder|
|3||Tbsp. canola oil|
|1||cup Oatmeal with Apples or cooked oats-and-apples (see Note)|
|~||Apple butter and/or maple syrup for serving|
You can purchase oat flour at a natural-foods store or in the bulk or baking section of the grocery store. Store it in the freezer.
If you don’t have any leftover cooked oatmeal, put 2/3 cup rolled oats and 1 grated apple into a small saucepan along with a shake of cinnamon and 1 tablespoon brown sugar. Add 1 3/4 cups water and cook at a low simmer for 5 to 10 minutes, until the oats and apple are soft. Take off the heat to cool, then add to the recipe where indicated.
This content is from the Culinate Kitchen collection.
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