RETRO DINER LOVE
The diner I mentioned, which Marc and I go to often, was the very one we had our amateur sleuth, Clare Cosi, visit with her beloved octogenarian mentor in our Coffeehouse Mystery HONEY ROASTED. They were in good company. Legendary Director Martin Scorsese featured it in his award-winning film Goodfellas, and you can take a virtual trip there now in the video below...
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If you don't see the video above,
watch it on YouTube by clicking here.
watch it on YouTube by clicking here.
So, happy eating, everyone. With National Pancake Day coming up this week, it's the perfect time to enjoy a stack!
~ Cleo
A Recipe Note from Cleo
*Dairy-free variation notes: Replace cow’s milk with almond milk (or another nut milk) or soy milk and because these milks are lower in fat than cow’s milk, increase the vegetable oil by 1 teaspoon.
After the flour goes in, allow the batter to sit
~ Cleo
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
Oatmeal is a whole grain that provides great fiber and nutrition, along with heartwarming flavor, which is why it's great in pancakes, but it has to be added in the right way for the best taste and texture.
Many recipes out there instruct you to simply mix the batter and cook (or even use a food processor, which will grind the oats and over-work the batter), but I knew what I wanted in an oatmeal pancake, and those recipes didn't produce it for me. In other words, not all oatmeal pancake recipes are created equal. In this recipe, I share a few tricks I learned to give you tender, fluffy, oatmeal pancakes (as opposed to rubbery disks). Because I always want you to...eat with joy. Happy Pancake Day! ~ Cleo
Many recipes out there instruct you to simply mix the batter and cook (or even use a food processor, which will grind the oats and over-work the batter), but I knew what I wanted in an oatmeal pancake, and those recipes didn't produce it for me. In other words, not all oatmeal pancake recipes are created equal. In this recipe, I share a few tricks I learned to give you tender, fluffy, oatmeal pancakes (as opposed to rubbery disks). Because I always want you to...eat with joy. Happy Pancake Day! ~ Cleo
The Best Oatmeal Pancakes
by Cleo Coyle
Makes about 6 pancakes
by Cleo Coyle
Makes about 6 pancakes
(4- to 5-inches in diameter)
Ingredients:
1/2 cup quick-cooking oats (not instant)
3/4 cup whole or 2% cow's milk (*or dairy-free milk) mixed with…
1 teaspoon lemon juice or white vinegar
1 Tablespoon honey (or replace with sugar or a sugar substitute)
1/4 teaspoon kosher salt (or 1/8 tsp. table salt)
1/2 teaspoon pure vanilla extract
2 Tablespoons vegetable oil (*see dairy-free note below)
1 large egg
1 teaspoon baking powder
1/2 cup + 2 Tablespoons flour (all-purpose white or spelt flour)
Directions: Soak the oats in the dairy (or dairy-free) milk (that you have already mixed with the lemon or vinegar) for about 15 minutes, no longer. You’re watching for the oats to plump up and the mixture to thicken (see my photo below). Whisk in all the other ingredients except the flour. Be sure the mixture is well blended. Now stir in the flour until it is completely incorporated, but do not over-mix. Allow this mixture to sit for 5 minutes. It will thicken up into a nice batter. Grease a non-stick pan or griddle with butter, oil, or coat with non-stick spray. Ladle on the batter, forming cakes of 4 to 5 inches in diameter. See cooking tip below.
Ingredients:
1/2 cup quick-cooking oats (not instant)
3/4 cup whole or 2% cow's milk (*or dairy-free milk) mixed with…
1 teaspoon lemon juice or white vinegar
1 Tablespoon honey (or replace with sugar or a sugar substitute)
1/4 teaspoon kosher salt (or 1/8 tsp. table salt)
1/2 teaspoon pure vanilla extract
2 Tablespoons vegetable oil (*see dairy-free note below)
1 large egg
1 teaspoon baking powder
1/2 cup + 2 Tablespoons flour (all-purpose white or spelt flour)
Directions: Soak the oats in the dairy (or dairy-free) milk (that you have already mixed with the lemon or vinegar) for about 15 minutes, no longer. You’re watching for the oats to plump up and the mixture to thicken (see my photo below). Whisk in all the other ingredients except the flour. Be sure the mixture is well blended. Now stir in the flour until it is completely incorporated, but do not over-mix. Allow this mixture to sit for 5 minutes. It will thicken up into a nice batter. Grease a non-stick pan or griddle with butter, oil, or coat with non-stick spray. Ladle on the batter, forming cakes of 4 to 5 inches in diameter. See cooking tip below.
*Dairy-free variation notes: Replace cow’s milk with almond milk (or another nut milk) or soy milk and because these milks are lower in fat than cow’s milk, increase the vegetable oil by 1 teaspoon.
After 15 minutes, the oats will plump up and
the mixture will thicken. Don't skip this step
because it's one secret to getting great results.
because it's one secret to getting great results.
Local, raw honey is delicious in this batter,
but you can use any honey. You can also
substitute white or brown sugar or
a sugar substitute in the same amount.
substitute white or brown sugar or
a sugar substitute in the same amount.
After the flour goes in, allow the batter to sit
for just five more minutes before cooking,
another secret to getting the best results.
another secret to getting the best results.
Cooking tip: Oatmeal pancake batter cooks a little differently than standard pancake batter. Watch for the edges to appear cooked and crinkles to form across the cake surface with a few bubbles (you will not see as many bubbles as you would in a standard pancake). When you flip the cake should be golden brown. Cook until golden brown on the other side and serve warm.
