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The Perfect Pancake Candidate #1: Soaked Oatmeal Pancakes

October 8, 2010

I am on a quest for the perfect pancake.

It’s a surprising search, since I am not really a breakfast food person.  While my partner could eat eggs, bacon, toast or waffles at just about any moment of the day, I only want them before 11am. After that, breakfast is dead to me.

And yet, I am currently obsessed with pancakes.  I have no idea where this mad craving came from, or how long it will stick around.  For now, I am taking it as a sign from the Universe.  “Make pancakes Stephanie,” the heavens have commanded.  Who am I to question?

Here is perfect pancake attempt #1: Soaked Oatmeal Pancakes

These pancakes were awesome. So awesome, in fact, that we ate all but this last, misshapen (but at least kind of heart shaped) example before I remembered to bust out my camera.

The pros to this pancake: The texture is chewy but also fluffy.  It is filling in a long lasting, sustain-you-through-the-cool-fall-morning sort of way.  It is a healthy little pancake, with lots of whole grain goodness and calcium.  It looks pretty and smells delicious.  It is best friends with maple syrup.  And, extra bonus,  you assemble half the ingredients the night before, making it a fast morning pancake. Fast is key, my friends. Fast pancake =  less time stumbling around the kitchen with bleary new born kitten eyes = less dropping, spilling, bumping, banging and general mess making = more time luxuriating in a fine pancake.

The cons? You have to remember to soak the oats and yogurt the night before or you will be a sad, soaked oatmeal pancake-less person.

The recipe:

Soaked Oatmeal Pancakes
serves 2-3
(adapted from Simply in Season)

1 c. rolled oats
1 c. yogurt (I highly recommend greek style if you’ve got it- makes it extra thick and delicious)
1 egg
1/8 c. olive oil
1/4 c. flour
1 T. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp. cinnamon
butter/oil for the pan


The night before:
Combine the rolled oats and the yogurt. Let sit in fridge for the night.

The morning of:
Add the egg and oil to the yogurt/oat mixture- stir well to combine.
Sift together the dry ingredients. Add to the yogurt mixture and stir well to combine. Your batter will be thick and gooey.
Heat a pan over medium heat. Melt butter/heat oil in the pan. Dole out your pancake batter. I recommend making big pancakes with this batter- they look lovely and are immensely satisfying to eat.
Serve with maple or agave syrup. A sprinkling of powdered sugar wouldn’t hurt anything either. 😉

Easy and delicious.  This recipe would also totally rock if blueberries, raspberries or blackberries were added to the mix.

Do you have any favorite pancake recipes to share?  Any pancake qualities that are of particular importance to you?



One Comment leave one →
  1. Scott Gerard Prinster permalink
    October 8, 2010 9:45 pm

    These sound awesome!

    How about Lemon Ricotta Hotcakes from Hell’s Kitchen in Minneapolis? I recreated the recipe, so let me know if you want to give it a try. Made it with easy-peasy homemade ricotta, too.

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