- Oatmeal- not instant 2/3 cup
- All-purpose flour 1/2 cup
- Sugar - 1 tsp.
- Salt - 1/2 tsp.
- Baking powder 3/4 tsp.
- Baking soda 1/2 tsp.
- Eggs- 1 large
- Milk - 1 cup
- White vinegar - 1 tbsp.
- Blueberries - 1/2 cup
- 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, conversely you 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 batter rest for 10 minutes to activate, meanwhile, preheat the griddle to 350 ºF.
- Add the batter in about ¼ cup quantity for each pancake to the hot , greased griddle. Add blueberries to each pancake as desired. Cook for about 2 minutes or until the edges have formed a slight crust and the top is looking less wet. Flip over and cook another 90 seconds or until side. Great served with maple syrup. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com.