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

By Adel Aschenbrener/Amy Robinson

Revive your writing practice and your tastebuds at Writing Pad! Every class features gourmet tasting plates created by Writing Pad’s genius Executive Chef, Adel Ascenbrener. Her caramel baked French toast will make you wake up on the write side of the bed.

Sign up for classes by calling 323-333-2954 or emailing marilyn@writingpad.com. Grab your spot in this all day class with the fantastic Aaron Henne before it’s full!

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.