I’ve been exploring leftover oatmeal recipes. Leftover oatmeal muffins were not a big hit, so last week I tried pancakes. I wanted a recipe that was more like oatmeal than pancakes, so I searched for one that called for more oatmeal than flour. This one worked out great. Here’s the original recipe; my version is below.
Leftover Oatmeal Pancakes
around 2 c. leftover oatmeal
1 c. whole milk
3-4 T. butter
2 eggs, lightly beaten
3/4 c. flour
2 tsp. aluminum-free baking powder
Place the butter in a frying pan over low-med heat. Meanwhile, incorporate milk into leftover oatmeal until the lumps are mostly worked out. Add eggs, flour, and baking powder and stir, adding a bit more flour or milk until desired consistency.
When the butter’s all melted, pour it into the batter. Stir quickly while you pour, so you don’t cook the eggs. Now your pan is hot and buttered and your batter is ready. Pour the pancakes in. These were a bit more delicate than standard pancakes — they did best when I let them cook at least 3-4 minutes per side over lower heat.
Don’t they look marvelous? I loved these. If the leftover oatmeal that you use was sweetened, they need very little topping. If it was plain, a bit of fruit or maple syrup would be lovely. They look like a pancake, but the inside is creamy rather than cakey. I loved them. Rowan loved them. Anneke said they were just OK, but she ate all of hers anyway.
People with texture issues might not be into a creamy-centered pancake. But if this sounds good to you you’ll probably like it. If not, there are a lot of recipes out there that produce a more cakey result — think less oatmeal and more flour.
This made quite a few; we had them for breakfast and then I froze another entire breakfast’s worth and ate them a few days later.