The kids love oatmeal. They also love pancakes. I love making food I don’t eat, especially when I can geek out. I see a win/win/win here.
Pancakes could technically be called panmuffins, since you use the Muffin Method of construction: scale dry ingredients in Bowl 1 and mix thoroughly; scale wet ingredients in Bowl 2 and beat to combine; pour Bowl 2 mix into Bowl 1 (not the reverse!), then stir briefly until the dry mix is mostly absorbed, but lumps remain.
- Frying pan or griddle (non-stick – Caveat Below)
- 2 Bowls
- Ice cream scoop (optional)
Dry Mix (makes 4 pancakes)
- 84g all-purpose flour
- 1/8t salt
- 1 packet instant oatmeal (Non-fruit flavor – the batter will not sit long enough to soften the fruit. Ask me how I know.)
- 1t sugar
- 1t baking powder
- 120g milk
- 1 egg (large or extra-large)
Combine using the muffin method (the oatmeal will make the batter quite lumpy), then let it sit for 5-10 minutes while the pan warms up on medium heat. Your pan is ready when a drop of water sizzles and dances on the pan. I use an ice cream scoop (the kind with the built-in scraper) to evenly portion out the batter (two 3/4oz scoops per pancake), but eyeballing it is fine. Depending on the surface area, fit one or two (or more) onto the pan at a time. (This is also time to drop in small chunks of fresh fruit, cooked bacon or sausage crumbles, weed, etc).
The pancakes are ready to flip when bubbles appear all over the surface and the edges appear dry. You can peek at the underside for coloring before flipping. The second side will take less time to cook, so take a peek after a minute or two for coloring. Light yellow bad, golden good, dark brown bad, black very, very bad.
After Action Report
This is a hearty pancake due to the use of instant oatmeal. You can separate the egg, beating the yolk with the milk and whip/fold in the white if you like. If you omit the oatmeal entirely, increase flour to 120g, decrease milk to 100g.
And this is where we find out if your pan is truly non-stick. You will note the absence of lubricant both in the batter and on the pan. You shouldn’t need it, if your non-stick pan has been treated like a beloved family member, never tasting the lash of abrasive scrubbing pads or detergent.
I have a Scanpan. It’s Danish, impeccably engineered, and spendy as fuck. Nothing ever stuck to it – even when I burnt several
batches years of pancakes food generally before I learned to cook – until someone scrubbed it. If the first pancake sticks (or if you already know your pan has been abused), wiping the cooking surface with a paper towel moistened with a tiny bit of butter or oil between pancakes should do the trick. The surface of the pan should glisten, but not shine. There should not be an oil slick in the pan, and the batter shouldn’t sizzle when it hits the pan.
If your pancakes have stark variations of color, with brown lines/spots between lanes of light yellow (or cream), you are using too much lube. If the pan is lubricated enough, the pancake will release nicely and look a bit like a cross-section of tree, with light rings demarcating the spread of batter. Otherwise, the color will be fairly homogenous – that’s what you’re going for.