Oat Pancakes

I'm sure the original recipe is lovely, it's on the jump at the bottom, but I've been working it every Sunday during The Fiasco, and I've REALLY perfected it. I'm gonna give you my tweeked recipe, and if you want The Original, you're welcomed to it at the bottom. XOXO !

INGREDIENTS

• 1/2 cup old-fashioned rolled oats
• 1/4 cup steel-cut oats
• 1/4 cup oat bran
• 1 cup milk, regular or non-dairy
• 1 handful of crystalized ginger, minced
• 1 TABLEspoon melted butter

• 2 large eggs, whisked before adding

• 1 tablespoon granulated sugar (or some such sweet substitute
• 2/3 cup almond flour
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt 
• 1/4 teaspoon allspice
• little grated orange peel if you've got it

INSTRUCTIONS

1. Whisk milk in to the oats and let it sit WHILE you

2. Melt the tablespoon of butter quickly and mix that in with the oats and let it sit WHILE you

3. Chop up your ginger and mix that in with the oats and let it sit WHILE you

4.  In a separate smaller bowl, put all the dry ingredients together and stir that around a little. Let it be.

5.  In a cup (or something), whisk your two eggs and mix that in with the oats and let it sit WHILE you

6. Turn to the dry ingredients bowl. Now listen, they're not kiddin' with this instruction:
    DO. NOT. OVER-MIX.
    You're gonna dump the dry ingredients in with the oats, and
    treat it like egg whites, gently fold that in to the mixture.
    Be easy, don't try to prove anything, and just get everything mixed together AND
    LET IT BE while you

7. Go clean your dishes. (You do this anyway, don'tcha? You clean as you go, right? so that when you're done your kitchen is clean as a whistle, right? Of course you do.)

COOKING

• NON-STICK PAN OR GRIDDLE, your best.
  Turn a high heat on underneath it, and throw some water in there.
  When that water starts to sizzle, she ready.
• HUGE SERVING SPOON, stir the batter up from the bottom, and lay a silver-dollar-sized blob around the outside of the pan. Continue until it's full (and if you've got mad spatula skills, go ahead and put one in the middle of the pan, too!
• (N.B.: The blobs are only going to get fluffy and rise, they're not going to spread.)
• Same old gag, wait until you see bubbles on the top or around the edges, then flip it, and by the time you're reached for your serving plate, it's ready

RESIST ! instructions to put butter in the pan, it's awful advice.

DO ! put a 'lil butter on the finished cakes.

DO ! find some GORGEOUS marmalade, jelly to top the butter, or let some fresh fruits fall on that stack.

and please eat them in good health and enjoy.

(p.s., the oats are good for you blood, and the fibre is good for your evacuation! WHEE !)

xoxo

THE ORIGINAL RECIPE NOTES:
"The pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months," but we never have them last that long. This recipe makes about a dozen silver-dollar-sized cakes.


https://www.thekitchn.com/oatmeal-pancakes-22943620