by QueenOfGreen
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QueenOfGreen's Notes:
Expand1 cup rolled oats* Ask a question about this ingredient
2 tablespoons bran Ask a question about this ingredient
2 tablespoons wheat germ Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
Mix dry ingredients.
Ask a question about this stepAdd buttermilk. Let stand 5 minutes (to allow oats to absorb the buttermilk).
Ask a question about this stepBrown pancakes in a hot buttered skillet. (They can be a little difficult to flip the first time, but if they break just shmoosh them back together! Don't worry, they'll still form a pancake in the end!)
Ask a question about this stepTop with your choice: maple syrup, honey, preserves (shown here with blackberry puree).
Ask a question about this stepNOTES: *Quick or regular both work - regular oats makes for a heavier, chewier pancake, while quick oats soaks in the buttermilk more easily, making it easier to form. **If you haven't any buttermilk, put 2 tsp. white vinegar in a liquid measuring cup, fill with milk to 2/3 cup, let sit 5 minutes.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
