Best Flying Biscuit Organic Oatmeal Pancakes Recipes

Flying Biscuit Organic Oatmeal Pancakes image

Yield 6

Number Of Ingredients 14

* 2 cups organic rolled oats
* 2 cups nonfat buttermilk
* 2 large eggs, lightly beaten
* 4 tablespoons unsalted butter, melted and cooled
* 1/2 cup all-purpose flour
* 2 tablespoons sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* Canola oil for griddle
Toppings:
* Butter
* Maple Syrup

Steps:

Combine oats and buttermilk in a large bowl. Cover and refrigerate for 2 hours, or overnight. Add eggs and melted butter to oat mixture. Sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Add to oat mixture. Preheat griddle. Spread out batter with the back of the ladle. When bubbles appear, gently flip cakes and cook until golden brown, about 5 minutes per side. Serve hot.
This recipe make about 20 pancakes, serving 6-8 people.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

Easy Pancakes image

Provided by Mark Bittman

Time 20m

Yield Serves 4-6

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar (optional)
2 eggs
1½ to 2 cups milk
2 optional tablespoons melted and cooled unsalted butter, plus unmelted butter for cooking, or use a neutral oil like grapeseed or corn

Steps:

Heat a griddle or large skillet over medium-low heat while you make the batter.
Mix together the dry ingredients. Beat the eggs into 1½ cups of the milk, then stir in the 2 tablespoons cooled melted butter if you're using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.
Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked; they won't hold together well until they're ready.
Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an oven-proof plate in a 200°F oven for up to 15 minutes.