MMMM these little guys were good.
It’s a rainy day here in Seattle (surprise), and I wanted a comforting breakfast for Christian and me. This fit the bill perfectly.
Normally when a recipe calls for nutmeg, I lower the amount rather than, err, double it. But today I made a mistake with my measuring spoons, and the results were delicious. The pronounced nutmeg flavor combined with oats and cinnamon makes for a wonderfully flavored pancake, perfect with only a little drop of syrup on top.
Tomorrow I’m going to post a recipe for something nobody thinks they want: roasted brussels sprouts with thyme, grapes, and walnuts. You think you don’t want this, friends. You think this may be gross. But I decided to trust Whole Living’s recipe, and it rendered the most delicious brussels sprouts I’ve ever had. IN MY WHOLE ENTIRE LIFE. So now you want them, obviously.
So, mildly healthy (but totally delicious) pancakes for now. And tomorrow totally healthy (but totally delicious) brussels sprouts.
Nutmeg & Cinnamon Spiced Oat Pancakes
3/4 cup quick-cooking oats
1 1/2 C milk
3/4 C white whole-wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 teaspoon grated nutmeg
1/2 tsp salt
1 large egg, lightly beaten
1 Tbl canola oil
1 Tbl packed brown sugar
Soak oats in 3/4 cup milk for 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 cup milk, and oat mixture into dry ingredients until just combined.
Heat a griddle over medium heat until hot and lightly brush with oil. Pour about 1/4 cup batter per pancake onto griddle, and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute a side. But I trust you to gauge that. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.) Serve with maple syrup and a side of fruit.