Oatmeal pancakes

Oatmeal Pancakes

This recipe has evolved from Merilee Chick, the mother of my dear friend Kris. Many years ago, the Chick family invited me to spend some time at their place on Puget Sound. Among other fond memories from that trip -- digging up sand dollars, playing a ping-pong-like sport the name of which I can't remember) -- I remember falling in love with Merilee's divine oatmeal pancakes, which I've been making ever since. Here is a gluten-free articulation - we serve them with plain yogurt or whipped cream, maple syrup, bananas, and/or pecans.

1 1/2 cups GF quick oats (or old-fashioned oats ground up a bit)
2 cup milk or buttermilk (almond, rice, or soy milk is fine)
1/4 cup melted butter
2 eggs
1/2 cup sorghum flour (or oat, brown rice, or whatever GF flour you fancy)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons honey
blueberries, sliced strawberries, or chocolate chips (optional)

Mix oats and milk, then set aside for 20 minutes or so. Add butter and whisk. Then add eggs. Mix in flour, salk, baking powder, and soda.

Scoop out batter on the griddle -- making smaller pancakes seems to work best with this batter, especially if you aren't using quick oats. Add berries or chocolate chips, if you like.