Day 14: Nutella Oatmeal Pancakes

Did you save your leftover oatmeal from the other day? Time use it up! I apologize for not posting this yesterday, but in a moment of weakness I succumbed to the temptation to make Pudgy Pies with the Nutella instead of the Oatmeal Pancakes I had planned. Back on track today! 

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.

Here goes:

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.

Then add the pancakes to the griddle. The batter is heavy and they are very filling, it works better to keep them on the small side, 4-5 inches works well. The little metal pitcher on the right is my way of heating up the syrup while I cook.

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.

Flip them only once, they don't respond well to over flipping.

I like to serve them with more Nutella between the layers, a dab of butter, a drizzle of syrup, and some fruit.

Designer Mom