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Don't let the wholesome name of this dish fool you - these are absolutely delicious pancakes! It's the best of both worlds - the goodness of whole wheat and oats with the flavor of a decadent treat.
3/4 cup old-fashioned oats
1 1/2 cups plus 2 tablespoons buttermilk
3/4 cup whole-wheat cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed brown sugar
Butter or canola oil for cooking
Real maple syrup
1. Place the oats in a medium bowl. Shake the buttermilk well, measure it and then pour the buttermilk over the oats. Soak the oats for 10 minutes.
2. Meanwhile, in a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
3. Add the egg, melted butter, brown sugar and oat mixture to the dry ingredients. Stir until just combined.
4. Heat a griddle or large non-stick skillet over medium heat until hot. Lightly brush the pan with oil or butter.
5. Working in batches, pour 1/4 cup batter per pancake onto hot surface and cook until bubbles appear on the surface and the undersides are golden brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more.
6. Brush a little more oil or butter on the griddle or skillet and repeat until all batter has been used. Serve hot.