Oatmeal Pancakes
Ingredients
Directions
Make the batter
Mix the flour and oatmeal in a bowl.
Add warm water and salt to create a thin batter.
Stir in a little barm and let the batter rise.
Cook
Pour the batter onto a hot, well-greased griddle or frying pan.
Cook until golden brown on both sides.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oatmeal
- Provides the bulk of the batter and a hearty, nutty texture in the finished pancakes.
- All-purpose flour
- Adds gluten-forming structure that helps the pancakes hold together when cooked.
- Barm (yeast or sourdough starter)
- Leavens the batter so it rises and becomes lighter and airier before cooking.
The step that matters
Pour onto a hot, well-greased griddle. A properly hot, greased surface sets the outside of the batter quickly so the pancake releases cleanly and browns evenly instead of sticking or tearing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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