Oat Bran Pancakes
I’ve been making these for about a year now. It’s a pretty adaptable recipe – you can use whatever kind of milk, flour or sugar you like. If I were a fancy food blogger, I’d say the oat bran gives them a complex, hearty flavor that goes perfectly with delicately scalloped, hand-dyed Shetland wool hand warmers wrapped around a freshly poured cup of locally roasted fair trade coffee rim-lit by the warm rays of winter sun streaming across a rustic wood kitchen table. Or something like that.
- 1/4 cup oat bran
- 1 cup whole wheat flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1 1/2 tablespoon oil or butter
- 1 cup milk (I use soy)
- Mix dry ingredients in a bowl with a whisk. Add wet ingredients and whisk together. Heat a sauté pan over medium heat. You can oil the pan but it’s not necessary.
- Using a tablespoon for measure, drop a tablespoon of batter onto the pan for a roughly 3″ diameter pancake. Cook until the edges start to curl away from the pan (see image below) and bubbles start to come through the surface.
- Flip and cook on the second side for about a minute. Makes about 21-24 3″ diameter pancakes.
While most of my household likes to eat these with butter and syrup, I like to eat these with a homemade berry fruit reduction (really, not as fancy as it sounds) or orange marmalade on top. Sometimes I add a little smear of peanut butter first.