- 2/3 cup Irish oatmeal or quick oats
- 1/2 cup all purpose flour
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. + 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 egg-large size
- 1 cup milk
- 1 Tbsp. white vinegar
- 1/2 cup Irish whiskey
- 3 strips orange peel- use a vegetable peeler, no white part
- 1 cup pure Connecticut maple syrup
Place the oatmeal in a food processor and process until very fine, almost to the consistency of all purpose flour. Reserve.
Combine the all purpose flour, sugar, salt, baking powder and baking soda and sift into a larger bowl. Evenly stir in the reserved oat flour.
In a separate bowl, whisk together the eggs, milk and vinegar until smooth.
Add the liquid to the dry ingredients and mix just until smooth. It is safest to add about 80% of the liquid and mix to check consistency and add the remaining liquid if necessary. You don’t want the pancake batter to spread out too thin when griddling. You also don’t want it to be too thick as to not spread out at all. Do a test. On some occasions, you may need to add even more liquid than stated because of the differences in cup measurements and the moisture content in the oatmeal. Let the batter sit for 5-10 minutes to allow the baking powder and baking soda to activate fully.
For the whiskey maple, boil the whiskey and orange peel down until only about 2-3 Tbsp, remain. Remove the orange peel. Stir in the maple syrup and reserve to serve with pancakes.
Cook on a pre-heated, greased 350 degree griddle for about 2 minutes on a side. Serve immediately with the whiskey and orange. Enjoy! Recipe makes about 6 pancakes.
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