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Oatmeal Pancakes with Lingonberry Jam (from Good to the Grain)

Oatmeal Pancakes with Lingonberry Jam

Here’s the thing about pancakes: you start with one and then you go for another (maybe with a different topping) and then another…And then you have to unzip your pants.

I, like Joy the Baker, and probably a billion other people can’t get enough of them. I could write an ode to a few different foods–chocolate, bread, cheese, figs and pancakes. So when I received the Good to the Grain cookbook from a friend and saw two new-to-me pancake recipes, I started plotting breakfast. I had heard about the book from numerous bloggers and friends including Megan, Heidi, Luisa, and Tim. I salivated at their cookies, scones and tarts.

Oatmeal Pancakes with Lingonberry Jam

Typically, I try to keep things healthy-ish. Even when I make pancakes, I do my best to swap in some whole grain flour, oats, etc. Kim Broyce’s book, as many in the food-blogging world know, is focused on baking with whole grains. Some, like rye and buckwheat flour, were already familiar to me. But others–like kamut and amaranth where not even on my radar. Now, I eat a fair amount of oatmeal, but I have never baked with oat flour. It’s splendid! The recipe I’m sharing with you today is slightly adapted from Kim’s book. It’s a recipe for oatmeal pancakes made with oat flour, loaded with oatmeal and sweetened with some sugar and molasses.

After successfully consuming four pancakes generously topped with lingonberry jam, I tried a bite of a naked pancake and was saddened that I didn’t eat MORE naked pancakes. They were stupendous! The flavors were very discreet, but played beautifully together and just as Kim notes in her book-the oatmeal gives these pancakes a bit of chewiness.

Oatmeal Pancakes with Lingonberry Jam

Oatmeal Pancakes

adapted from Kim Broyce’s Good to the Grain
*makes enough for 4

1 cup of all-purpose flour
3/4 cup of oat flour
2 tablespoons of sugar
2 teaspoons of baking powder
3/4 teaspoon of sea salt
3 tablespoons of butter
about 1 1/4 cup of milk (more if needed to thin out the batter)
1 cup of cooked oatmeal (not quick-cook or steel-cut)
1 tablespoon of unsulphured molasses
2 large eggs

1. Whisk together the flours, sugar, baking powder and salt in a medium bowl.
2. Melt the butter and allow it to cool slightly before whisking it with the milk, eggs, oatmeal and molasses in a separate bowl.
3. Fold in the milk and oatmeal mixture into the dry ingredients, gently mixing until combined (don’t use a heavy hand if you’re aiming for tender pancakes).
4. If the batter is too thick, thin out with a little bit more milk.
5. Heat about a tablespoon of butter in a heavy cast iron skillet over medium-high heat and ladle 1/4 cupfuls of batter into the skillet once it’s hot (no more than 3 at one time).
6. Once the pancake batter starts to bubble, flip and cook for another minute or two before transferring to a plate.
7. Continue to scoop in 1/4 cupfuls of batter (re-butter the skillet as necessary) until you have used up all of the batter. Adjust the skillet temperature if you feel that the pancakes are burning or not browning evenly.
8. Top pancakes with jam (we loved lingonberry), apple butter or maple syrup (and a side of bacon, if you must!)

Musical Pairings: Pinback – This Is a Pinback CD + Oatmeal Pancakes

Pinback’s 1999 debut album, This Is a Pinback CD, is a beautiful album gently folded together with fluffy melodies that float alongside light and whispery two-part harmonies and intriguing, thoughtfully picked, shimmering guitars. Because of these qualities, it is a perfect album for a morning where you want to wake up gently. And it is also my suggested pairing for Kasey’s oatmeal pancake recipe. More at Musical Pairings‘ home. –Matthew

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Posted by Kasey


Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • Megan Gordon

    Oh man… you know how I feel about this cookbook (and thanks for the shout out!). I haven't tried these yet, but I did buy some oat flour and had my eyes set on those ginger peach muffins. Love that you call them naked pancakes … too funny! These will be up next on my 'oat flour list.'

  • Sarah W

    these look yummy!!! can't wait to try them out on some lazy sunday morning!

  • dana

    Mmm, those pictures make me hungry for breakfast. I imagine oat flour would make for a very interesting pancake. Is oat flour hard to come by? I've never seen it before.

  • Kasey

    Megan: I've totally made the peach-oat muffins! They're on my 'to-blog' list as well :) I went into Golden Natural on Church a few weeks ago and walked out with 5 packages of different kinds of flours. I have been experimenting a lot and feel like I've made a whole new food world discovery! I don't know what compelled me to call them naked, but it felt right :) You're so welcome for the shoutout. I love your blog! And your pictures and posts (on your blog and Twitter) def. sold me on this book, too.

  • Kasey

    Sarah: these are perfect for a lazy Sunday!Dana: Oat flour was new to me, too, but you should be able to find it at a variety of organic/natural stores. I wouldn't be surprised if Whole Foods had it. Bob's Red Mill is a brand that makes a variety of different kinds of flours. Here's there website:

  • kickpleat

    These look so good! I've had oatmeal pancakes before but never with oat flour. It's now on my must-hunt-down list.

  • nicole

    I so want "Good to the Grain" but I have a feeling that an expensive trip to Whole Foods for special flour would come next :) These pancakes look fantastic and so pretty with the lingonberry jam. Nice choice!

  • Kasey

    Jeannette: same here! I think these are definitely unique–and while they resemble oatmeal pancakes I've had before, I like the idea of mixing up the flours!Nicole: It does require 1 expensive trip for 5 bags of flours but I really think its worth it. The lingonberry jam definitely add nice flavor AND color :)

  • mara

    I haven't tried this recipe yet, will have to do so. They look quite good and that cookbook is wonderful. Lingonberries definitely make it even more appealing.

  • Lexi

    I've always followed my moms example and made my pancakes with cottage cheese or soft tofu and whole wheat flour. She was determined to get some healthy protein into us and cottage cheese adds a huge whollop of it along with a wonderful moistness. These oatmeal ones sound like a delicious change tho!

  • Pingback: Oatmeal pancakes with whipped cream « Girls Can Tell()

  • Imguest

    those pancakes are burnt. not a great chef would do that

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