This recipe comes from the Joy of Cooking Cookbook. During the winter we eat lots of oatmeal, and I continually found myself with cooked oatmeal leftovers. So, one day I tried making oatmeal pancakes and they were a hit! Who knew you could recycle cooked hot cereal in this way? You can also make them wheat free by using oat flour instead of the regular flour, or use double the cooked oatmeal, add one extra egg and omit the flour all together.
You will need 1 1/2 cups left over cooked oatmeal, 2 eggs, 1/2 cup all purpose flour, 1/2 cup milk, 1/4 cup water, 1 tsp. salt, 2 tsp. baking powder, and 2 tablespoons melted butter.
Add your lovely blob of cooked oatmeal to a medium sized bowl.
Put in the eggs. Break up the oatmeal with a fork and combine it with the eggs until smooth.
It really doesn’t take that long.
Add the milk and the water. Combine.
I switch to a wire whisk to get a finer texture. Then add the dry ingredients: flour, baking powder, and salt. Stir until smooth.
Lightly grease the griddle with a bit of butter.
You know they are ready to flip when the surface is dotted with little bubbles and the edges of the pancakes are dry. It takes about 5 minutes on each side to cook them.
I like to serve them with more Nutella between the layers, a dab of butter, a drizzle of syrup, and some fruit.
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