Oatmeal Pancakes with Red Berries {recipe} – Give Us This Day Our Daily Red

Oatmeal Pancakes with Strawberries and Raspberries

adapted from Good to the Grain via Smitten Kitchen

makes about ten 4 to 5-inch pancakes

Ingredients

¾ cup oat flour (make it yourself!)
1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoon baking powder
½ teaspoon salt
3 tablespoons unsalted butter, melted
1¼ cups whole milk
2 large eggs
1 cup cooked oatmeal (we used steel cut oats, which made for a super interestingly textured pancake, but use regular oats if you’d like)
optional: ½ cup thinly sliced strawberries
fresh strawberries and raspberries

Directions

Whisk oat flour, flour, sugar, baking powder and salt in a large bowl.

In a separate bowl, whisk the butter, milk, and eggs together until thoroughly combined. Stir in cooked oatmeal.

Fold butter/milk/eggs mixture into flour mixture with only a few strokes of a large spoon or spatula.

Heat a large frying pan over medium heat until hot (throw a couple of drops of water onto the pan – if they sizzle away, the pan is hot). Melt about ½ tablespoon of butter in the hot pan, swirl to coat, then ladle 2-3 ¼-cup mounds of batter onto the pan.

** If you’re adding sliced strawberries IN the pancakes: Place sliced strawberries in a single layer with at least ½-inch of space between berries, on the top side of each pancake, and gently press into the batter. The batter will not cover the strawberries, but you do want the batter to get a good “grip” around the berries.

Cook the pancakes on one side until air bubbles form and edges are dry, about 2 minutes. Turn the pancakes over. Cook the other side of the pancakes about 1-2 minutes, remove from pan.

Wipe pan with a damp paper towel (to pick up the browned pancake bits), and repeat cooking pancakes.

Serve warm, topped with fresh berries and a tiny drizzle of pure maple syrup.