Whole Wheat Oatmeal Pancakes

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Summary: In DC, there's a great breakfast/brunch spot called Open City. My favorite dish on its menu is the multigrain pancakes, and this recipe (found on epicurious) is a very good approximation. Hearty, flavorful, these fill you up but don't weigh you down. 

Yield: serves 2-4

Ingredients:

  • 3/4 cup quick-cooking oats
  • 1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided
  • 3/4 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon packed brown sugar

Instructions

Soak the oats in 3/4 cup buttermilk 10 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Stir the egg, melted butter, brown sugar, remaining buttermilk, and oat mixture into dry ingredients until just combined.

Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)