Monday, March 22, 2010

What? A recipe? Not even a picture?

I'm not really keen on pretending that I have the best pancake recipe in the world but in this case, it didn't seem right holding back on you. I had this pancake at Teller's house a couple of days ago and it was great. I had no choice but to beat the recipe out of him. You should make these. Really.

This pancake requires planning ahead. Planning ahead is on top of my list: "Stuff I'm Not Very Good At." Then my wife called from the grocery store . At the top of my, "Stuff I AM Very Good At" list is telling people what to do. The pieces were falling into place.

Soak 1 cup of quick cooking oats in 1 cup of buttermilk overnight.

At pancake time add 1/4 cup all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, two eggs, 1 1/2 tablespoons of sugar, and two tablespoons of melted butter. Stir it up.

Plop some of the batter onto your 400 degree griddle and stick blueberries into the batter. Flip it. Eat it. Duh. Duh-licious. I put a little butter and syrup on mine.

I'm pretty sure that because of the low amount of flour in this you could probably use one of the gluten free flour or pancake mixes in place of that measly 1/4 cup of flour and this would still be a good pancake. Most of the gluten free pancake mixes we've tried are pretty bad on their own but this might be the Holy Grail of wheat free pancakes.

THIS JUST IN: I made the recipe and did replace the small amount of wheat flour with a 1/4 cup of wheat free pancake mix. The difference was not noticed and they were so much better than making the wheat free pancake mix on its own.