These oatmeal pancakes sounded like a a good option. They were a slightly healthier pancake, and looked fluffy enough. Unfortunately, they were completely not. They were extremely runny, resulting in flat (non-fluffy) pancakes. My least favorite, ever. The thing was, I did not taste "cookie" (or "oatmeal" for that matter) in the pancake at all.
Don't you hate the never ending cycle of needing buttermilk but not having it, and having buttermilk and then it going bad because you have no use for it? Maybe it's just me but it can be a bit of a problem. These pancakes called for a whole 2 cups. I didn't have any so I did the ole make-it-yourself version with milk and cream of tartar. Right after this, I began to realize something was wrong. I don't know, something about the aroma it was giving off gave me an odd feeling, but I kept going. Once everything was all combined, then I could visibly see something was a miss. It was very watery. After a small taste test, I was completely repulsed. I know pancake batter isn't necessarily sweet or anything, but this was borderline foul. Soooo sour and gross. This is why I wonder if my "homemade" buttermilk may have been the problem.
The oats in the batter were not very noticeable, despite the fact that these are oatmeal pancakes. And I would never consider these reminiscent of a cookie. And terribly so, this batch made well over 40 pancakes! And they were averaged sized ones, too. So I ended up shoving a ton in the freezer and not telling anyone in my family that I didn't like them. So hopefully they will unsuspectingly finish them up hehe.
Oatmeal Cookie Pancakes
from Joy the Baker
1 1/2 cups flour
heaping 1/2 cup old fashioned oats
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
healthy pinch of freshly ground nutmeg
2 cups buttermilk
1 tablespoon pure maple syrup
4 tablespoons butter, melted and cooled
½ teaspoons vanilla extract
1/2 cup golden raisins (I omitted these)
oil or cooking spray (for cooking)
Step 1: In a large bowl beat eggs. Add buttermilk, butter , maple syrup and vanilla and mix well. Add flour, oats, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Fold in raisins and let batter set for a few minutes.
Step 2: Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough.
Step 3: Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.