For our pancakes today I made a strawberry-rhubarb topping and thought it might be fun to add a little crystalized ginger to the cakes. T'was good so I thought I'd just reprint the oatmeal pancake recipe with a few changes.
Oatmeal Pancakes with Crystallized Ginger:
1 cup oats (the regular kind - Old Fashioned or Quick, not steel-cut and not instant)
1 1/2 cups buttermilk
1 whole egg and 1 egg white, well beaten (use 3 whole eggs if doubling)
1 tsp pure vanilla
1/4 cup white whole wheat flour, or spelt flour
3/4 teaspoon baking powder
~1/4+ tsp cinnamon
2 tsp Sucanat
1/4 tsp fine sea salt
1 1/2 teaspoons canola oil
1-2 Tbs diced crystalized ginger
Optional: walnuts to top finished pancakes
Put oats into a large bowl, add the buttermilk. Let the oats soak in the buttermilk overnight.
Set oven to 200 degrees and put a plate covered with foil in to warm.
Mix in the eggs, flour, baking powder, salt, cinnamon,, vanilla and canola oil.
Then proceed as with any pancake recipe. Heat a flat iron surface - griddle or large pan - to medium heat. If you need butter, use it. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide (a 1/4 cup measure is a nice amount). When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Serve immediately or keep warm in the oven until ready to serve.
The monster got the last wee pancake, so I took a quick shot before he scarfed it up.