Toasted Oat and Brown Butter Buttermilk Pancakes
Inspired by techniques from Serious Eats.
Hearty oat pancakes with the nutty depth of browned butter and buttermilk tang, crispy-edged and satisfying.
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Method
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Equipment
- medium frying pan
- 2 bowls
- blender
- whisk
- griddle or large frying pan
- 80 ml ladle
- spatula
- wire rack set in a rimmed baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 415 kcal |
| Protein | 10.9 g |
| Carbohydrate | 65.1 g |
| of which sugars | 26 g |
| of which free sugars | 21.9 g |
| Fat | 12.8 g |
| of which saturates | 6.2 g |
| Fibre | 3.5 g |
| Salt | 1.44 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Batter
- 170 g steel-cut oats
- 57 g unsalted butter
- 140 g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 3 g fine sea salt or table salt about ½ tsp
- 35 g caster sugar
- 2 large eggs
- 455 g buttermilk about 440 ml
For cooking
- 1 tsp neutral oil, for the pan
To serve
- 120 ml warm maple syrup, to serve
- 1
Toast oats. Toast 170 g steel-cut oats in a dry medium frying pan over medium heat, stirring often, until nutty (about 4 min); tip into a bowl to cool slightly.
- 2
Brown butter. Melt 57 g unsalted butter in the same pan over low heat, swirling, until the solids are golden brown and it smells nutty (about 2 min); pour into a large bowl.
- 3
Grind and mix. Blend the cooled oats to a fine powder on high (about 1 min); return to the bowl and whisk in 140 g plain flour, 2 tsp baking powder, ½ tsp bicarbonate of soda, ½ tsp fine salt and 35 g caster sugar.
- 4
Whisk wet. Heat a griddle over medium heat and rub it with kitchen paper dipped in oil. Whisk 2 large eggs and 450 ml buttermilk into the brown butter, add the dry mix and whisk until no dry streaks remain but the batter is still lumpy.
- 5
Cook. Ladle 80 ml portions and spread to 10 cm rounds; cook undisturbed until bubbles form on top and the base is deep golden, then flip and cook until golden.
- 6
Keep warm. Keep warm on a wire rack in a warm oven while you cook the rest; serve straight away with warm maple syrup.
Storage
Best served fresh and warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
