Cinnamon Oatmeal Pancakes

These are worthy of multiple breakfasts and taste like a dessert when served plain-- you'd never know they're full of wheat germ-- but when covered with plain yogurt that's been flavored with vanilla and sweetened with sugar, they're even better. Top THAT with sliced bananas, and you've got yourself something that you might start finding excuses to make more than once a week.



I lifted this recipe from a Bon Appetit reader named Kelsey. I can't give her more credit because I ripped it out of the magazine and left her full name behind. Thank you, Ms. Kelsey, or Kelsey Somebody-or-Other, whatever the name may be. (And for those of you who think I vandalized a magazine, it was my own magazine from the subscription sent me by a mysterious [mom-in-law] elf.)

I'm really happy to have discovered these pancakes for two reasons.
One- they are, quite simply, yummy, and could stand in for dessert
Two- they are, quite simply, healthy, and could stand in for, oh, I don't know, something healthy



They are not a fluffy pancake, mind you, and perhaps the title Griddle Cake would be more suitable, though they're made in a pan and not a griddle. I'm making no sense, I know, but it's very late...

Without further ado, here's the recipe.

1 and 1/3 cups water
1/2 cup old-fashioned oats
5 tablespoons butter (I used only three tablespoons, and perhaps even less could be used)
1 and 1/3 cups flour (I used nearly 1 cup flour and substituted quick oats for the rest)
2/3 cup toasted wheat germ (I used raw wheat germ)
1 cup brown sugar (I used 3/4 of a cup)
2 large eggs
1 tsp. ground cinnamon
1 tsp. baking powder
1/4 (generous) tsp. salt
1/4 (generous) tsp. nutmeg

1 and 1/2 cups diced fruit, optional, to mix into the batter (I just added fruit to the top of the cooked pancakes instead)

Stir water, oats , and butter, in a medium saucepan over medium-high heat until mixture comes to a boil. Cook until mixture is very thick, stirring constantly, about five minutes. Transfer to a large bowl and let sit 15 minutes or until cooled. Stir in flour (and quick oats, if substituting), sugar, wheat germ,. eggs, cinnamon, baking powder, salt, and nutmeg. Batter will be very thick. Mix in fruit, if desired.

Heat pan or griddle over medium-high heat. Melt a bit of butter in pan and drop batter onto griddle in 1/3 to 1/2 cup amounts (this will vary according the cook). Spread batter into rounds and cook until brown and cooked through, flipping halfway through.