Wake Up to Adel's April Recipe for Buttermilk Oatmeal Pancakes

By Adel Aschenbrener/Amy Robinson

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These cool April days have me yearning for a hearty breakfast to energize a full day of writing. Adel must have read my mind! This month, she is sharing her recipe for Buttermilk Oatmeal Pancakes. Thanks, Adel. It sounds yummy!

Adel says:
"This is my favorite guilt-free, Monday morning breakfast, especially when coming off a weekend that included too many fried eggs, bacon, and Bloody Marys. These pancakes are perfect for a light but hearty breakfast and keep well so you can throw the leftovers in the oven or the toaster the next day and have a bite on the go."

Buttermilk Oatmeal Pancakes
2 1/2 cups buttermilk

3/4 cup rolled oats

1 cup whole-wheat flour

1/2 cup all-purpose flour

1/4 cup toasted wheat germ

2 tablespoons flax meal

1/4 cup packed light brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 large eggs

canola oil or clarified butter for frying

Combine buttermilk and rolled oats in a small bowl; let stand for 20 to 30 minutes to soften oats. Stir together flours, wheat germ, flax meal, brown sugar, baking powder, baking soda, cinnamon and salt in a separate bowl. Whisk eggs in a large bowl. Add the oat mixture and the flour mixture and stir with a wooden spoon or spatula until just combined.

Lightly brush a large nonstick skillet with a bit of oil or melted clarified butter. Using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing the pan with more fat as needed.

I especially like these topped with fruit, especially berries, warmed in a saute pan with a touch of maple syrup.