the most important meal.


If you were under the impression that my family and I are subsisting on breakfast foods and baked goods these days, you wouldn’t be far wrong.

I have been managing to cobble together some decent – even inspired – dinners, which isn’t hard to do given the bounty of seasonal produce; and I have banished the cereal supper for the time being, which makes me disproportionately pleased with myself.

But on full, full days like the ones I’ve been having (and will continue to have for the next couple of weeks, I expect), the evening meal isn’t what keeps me going.

Most of my good times in the kitchen have been happening in the earliest part of the day, before it gets too hot and muggy and while what is required of me for the next twelve or so hours seems almost reasonable.

I have been using the fact that my baby is still nursing as an excuse for waking and baking relentlessly, and I have also been getting a lot of mileage out of these pancakes – wonderful for breakfast, a decent mid-morning snack, and not bad slathered with peanut butter for lunch or late at night, either.

Oatmeal Pancakes
adapted from Orangette
You must start these the night before, which I find more thrilling than onerous, but I recognize that not everyone may feel that way…

1 1/2c whole oats
2 1/4c buttermilk
1/2c whole wheat flour
1 tsp baking powder
1 tsp baking soda
2 tbsp brown sugar
2 eggs
1/2c butter OR coconut oil, melted and cooled

Combine oats and buttermilk in a mixing bowl; stir well, so that all of the oatmeal is submerged in the buttermilk, then cover and refrigerate over night.

The next day, sift together flour, baking powder, and baking soda in a small bowl.

Whisk together brown sugar, eggs, and melted butter (or coconut oil) in a small bowl. Add egg mixture to buttermilk mixture, and stir well to combine.

Fold flour mixture into wet ingredients – do this gently, but make sure everything is well combined.

Heat a large skillet over medium heat. Brush lightly with a little oil, and then, when the pan is hot enough, add the batter by 1/4 cupsful (I get two pancakes per batch in my pan). Flip pancakes when they are looking dry around the edges, after 3 minutes or so. Cook a further few minutes, until golden, then transfer to a plate and place in the warm oven while you get on with the rest.

Makes 14 pancakes.

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