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Toasted Oat Pancakes with Brown-Sugar Apples

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Makes 4 to 6 servings 1x

Time 20 minutes

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Ingredients

  • 4 tablespoons butter
  • 2 large apples, peeled if you like, cored, and sliced
  • 1/4 cup packed dark brown sugar, or more to taste
  • Salt
  • 1/2 teaspoon cinnamon or cardamom (your choice)
  • 1/2 cup Bob’s Red Mill Toasted Oats
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 1/2 to 2 cups milk (preferably whole)
  • Butter or good-quality vegetable oil for cooking

Instructions

  1. Put a medium skillet over medium heat and add the butter. When it melts, remove the pan from the heat and spoon off 2 tablespoons to use later. Return the pan to the heat and add the apples. Cook, stirring occasionally, until the apples begin to soften, 3 to 5 minutes, depending on the type. Stir in the brown sugar, 1/4 cup water, and a teeny pinch of salt. Keep cooking and stirring until the sugar becomes syrup and coats the apples, about 1 minute. Taste and stir in more sugar if you’d like, stirring until it melts. Remove the skillet from the heat.
  2. Put the toasted oats in a food processor or blender. Pulse a few times to bust them up without turning into a paste; grind them coarsely (like chopped nuts) or finely (like nut flour) for pancakes with more uniform texture.
  3. Transfer the ground oats to a large bowl. Add the flour, sugar, baking powder, and salt. In a smaller bowl, beat the eggs with 1 1/2 cups milk, then stir in the reserved melted butter. Gently stir this mixture into the dry ingredients, folding with a soft spatula just enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add more milk, 1 tablespoon at a time.
  4. When you’re ready to cook, heat a griddle or large skillet over medium-low heat. Heat the oven to 200°F. Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. There should be gentle sizzling. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes without burning it. The pancakes are ready to turn when bubbles appear in the center and the bottoms are golden brown; they won’t hold together well until that stage.
  5. Cook until the second side is lightly browned, a couple of minutes more, and serve right away. Or hold on an ovenproof plate or baking sheet in the warm oven for up to 15 minutes. Serve hot, topped with the brown sugar apples.

– Recipe developed by The Bittman Project for Bob’s Red Mill