The past week has been wonderfully mild and sunny, but there is also something to be said for gloomy weather. The weather is so grey and rainy today, it’s completely justifying my desire to just stay inside and bake and take naps. I may have been a cat in a previous life. I think I’d make an awesome cat, at least in terms of my love of snuggling up in a blanket and snoozing.
I woke up today craving pancakes. Since I had a dinky old apple that needed to be used, I decided to make these instead of my usual blueberry oatmeal pancakes. And I’m really glad I did, I like these even better!
They’re super quick and easy to make, but do require that you have buttermilk in the fridge. Since I had a litre that’s about to go off, I decided to spend my Sunday baking all the things I have in my repertoire that require buttermilk (I’m making butter scones later!).
Anywho, here is what you’ll need for 12 pancakes!
Apple and Cinnamon Oatmeal Pancakes
Adapted from this recipe from Orangette.
- 90 g ~ 1 cup rolled oats/oatmeal (not steel cut!)
- 240 ml ~ 1 cup buttermilk
- 30 g ~ 1/4 cup flour
- 1 tbsp sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 egg
- 55 g ~ 1/4 cup butter, melted
- 1 apple (I like to use tart apples for baking/cookies, such as Granny Smith, but since the one I had was a milder tasting Gala apple, I added a squeeze of lemon juice)
- Olive oil, for cooking (or another vegetable oil of your choice)
Mix the oats and buttermilk in a medium bowl. Whisk in the egg and melted butter.
Mix the flour, sugar, baking powder, baking soda, salt and cinnamon in a small bowl and add this to the wet ingredients.
Peel, core and chop the apple into fairly small pieces (about blueberry-sized!) – if your apple isn’t tart, and if you, like me, like a bit of tartness to your apples, add a squeeze of lemon juice to the chopped apples. Add to the batter.
Heat about 1 tbsp oil (I use olive oil) in a large non-stick pan or skillet, on the lowest setting of the biggest burner on your stove/hob. Place four dollops, each about a 1/4 cup, in your pan, and cook (on low heat) for about 3 minutes on each side, to let the apples begin to soften slightly. Place the finished pancakes in a dish (I quickly heat up my dish in the oven so that it keeps the pancakes warm while I make more) and cover in tin foil. Re-oil your pan and repeat.
Serve with maple syrup or cinnamon sugar 🙂