The Long-Awaited Conclusion of "Yummy Oat Pancakes"

Though it's been a few days since I've had them and I'm just now getting around to blogging about it, the memory of the oat pancakes we made last Thursday is still fresh and vivid. Despite having eaten several (good) meals since then, the oat pancakes are by far my favorite dish of the week (and I treated myself to both China Palace AND The Greek Corner Gyros this past week, so that's saying a lot).

After soaking the oats in buttermilk overnight, my roommate and I just needed to mix together the rest of the ingredients. In a small mixing bowl, we combined the dry stuff:

1/2 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon (trust me, that's plenty!)
1/4 teaspoon salt

In a medium mixing bowl, we combined the wet stuff:

2 eggs, lightly beaten
1/2 stick of melted butter

First, we added the wet stuff to the soaked oats and combined it all with a big rubber spatula. The result was a very yellowy version of the chunky wet stuff we had before. I wish I could say it was appetizing, but it really wasn't. Then we added the dry stuff. This had the effect of at least changing the color from sickly yellow to an off-white, tan-ish color, and it made the consistency more thick than chunky. Now it was really starting to look like batter.

And bam! We were ready to fry up some pancakes. As you might have guessed, the process is essentially exactly the same as with regular pancakes. You scoop about a half a cup's worth of batter into a measuring cup, depending on how big you want your pancakes, and then pour them onto a hot griddle that has been sprayed with Pam.

One thing that is a little different about pancakes made with oats, though, is that it is harder to see the bubbles. I was always taught that you know a pancake is ready to be flipped when it starts to bubble, but with this kind of pancakes, it's hard to see the tiny bubbles amid the speckled cinnamon and oats. Lucky for us, unlike with regular pancakes, oat pancakes taste good when they're just a little crispy.

Once the pancakes have turned a decent golden brown on both sides (or even slightly darker), they're ready to be plated and served, preferably with butter and powdered sugar. If you're like most people and enjoy maple syrup, have at it. I, on the other hand, cannot stand the stuff. I stuck with my sugar fix.

And there you have it: a very UN-mediocre stack of tasty oat-filled pancakes, if I do say so myself.

(Side note: As you may have noticed, my pictures just got way more frequent and way cooler. That's because I recently installed Instagram on my phone just so I could take nice pictures for this blog. (Don't judge me.) And don't worry, while everything certainly looks cooler with the filters on than it would if I had just left it as my crappy phone camera captures everything, I do try to be loyal to the food's real life level of deliciousness, meaning I'm not gonna fluff up a botched recipe with a perfect-looking picture; I'd like to portray my results as honestly as possible. Just be prepared for even more classy food pictures to come!)