Toasted Oat and Brown Butter Buttermilk Pancakes
By Joe
Source: Serious Eats — J. Kenji López-Alt, Oatmeal and Brown Butter Pancakes.
A oatmeal and brown butter pancakes recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Heat oats in a mid-sized skillet over a mid-sized flame, tossing and mixing often, till toasted and nutty, around 4 minutes. Move to a bowl and leave till it is cold a little. Add butter to now-empty skillet, put over a low flame, and cook, swirling constantly, till solids turn a amber brown and butter smells nutty, around 2 minutes. Move to a second bowl. Move oats to the jar of a blender plus blend on high speed till completely powdered, around 1 minute. Return to bowl. Add flour, baking powder, bicarbonate of soda, salt, and sugar, and beat to mix. Heat a griddle or a big pan over a mid-sized flame. Wipe it with oiled kitchen paper. Tip in eggs and buttermilk to bowl using browned butter and beat to mix. Dump dry ingredients into wet ingredients and beat till only just incorporated plus no dry pockets or streaks of flour remain yet batter is still lumpy. Tip in batter in 1/3-cup ladles and spread lightly with the bottom of the ladle into 10 cm disks. Cook without disturbing till bubbles form on the top surface plus bottom is a deep amber brown (peek underneath using a spatula). With care flip pancakes plus keep cooking till second side is golden brown. Move cooked pancakes to a rack set in a rimmed baking tray plus store in a warm oven while you heat the leftover pancakes. Serve pancakes promptly with warm maple syrup.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.2 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
5.8 g per serving
11.6 % of the 50 g daily maximum · 23.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 339 kcal |
| Protein | 10.9 g |
| Carbohydrate | 47.2 g |
| of which sugars | 10.3 g |
| of which free sugars | 5.8 g |
| Fat | 12.2 g |
| of which saturates | 6.2 g |
| Fibre | 3.5 g |
| Salt | 1.47 g |
Protein per 100 kcal
3.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
