Scandinavian Oatmeal Pancakes
From: Betty, Wyoming, USA
Comments: Preparation time: 10 minutes
Standing time: at least 2 hours
Cooking time: 7 minutes per batch.
Traditionnally served with lingonberry preserves and sour cream in Sweden.
Try them with blueberry or cranberry syrup.
Servings: 16 [4-inch / 10-cm] pancakes
IngredientsPreparation
  • 2 cups + 5 teaspoons [525 mL] buttermilk
  • 2 cups [500 mL] quick-cooking rolled oats
  • 2 eggs
  • 1/3 cup [75 g] melted butter
  • 1/2 cup [70 g] all-purpose flour
  • 2 tablespoons [30 mL] brown sugar
  • 1 teaspoon [5 mL] baking powder
  • 1 teaspoon [5 mL] baking soda
  • 1/2 teaspoon [2.5 mL] salt
  • 1/2 teaspoon [2.5 mL] cinnamon
  • Fat
  • Into a large bowl, stir together buttermilk and rolled oats; refrigerate, covered, for at least 2 hours or overnight.
  • Stir eggs and melted butter into rolled oats mixture, until well combined.
  • Sift together flour, brown sugar, baking powder, baking soda, salt and cinnamon.
  • Add flour mixture, all at once, to oat mixture; stir until just moistened, ignoring lumps.
  • Heat a greased skillet over medium-high heat.
  • Drop 1/4 cup - 2 teaspoonfuls [50 mL] batter into hot skillet, well apart; spread each pancake with the back of a spoon.
  • Cook for 3 to 4 minutes, until bubbles appear on surface.
  • Flip pancakes over; cook for 2 to 3 minutes, until well browned.
  • Repeat with remaining batter, greasing skillet as needed.
  • Serve at once.