Oatmeal Pancakes

Ingredients

• rolled oats — divided125 g
• butter45 g
• molasses15 g
• all-purpose flour130 g
• granulated sugar30 g
• baking powder — 2 tsp9 g
• kosher salt — ¾ tsp4.5 g
• milk120 ml
• large eggs2 ea
• vegetable oil — for cooking15 ml

Method

1. Make the oatmeal: in a large bowl, combine a heaped 1/2 cup (about 50 g) of the oats with 235 ml water and cook in the microwave according to the package directions (or on the stovetop, then transfer to a bowl). Add the butter and molasses to the warm oatmeal and set aside to cool a little.
2. In a food processor or high-speed blender, combine the remaining oats with the flour, sugar, baking powder and salt and run until the oats are powdery.
3. Add the milk to the oatmeal mixture and whisk to combine. Add the eggs and mix. Add the dry mixture and stir with a spoon. If the batter is too thick, add more milk, 1 tablespoon at a time.
4. Heat a large cast-iron pan, griddle or nonstick pan over medium heat until water sizzles on it, then lower to medium-low. Coat with oil or a pat of butter. Dollop 3-tablespoon mounds of batter, 3 to 4 at a time, and cook until golden underneath, then flip and brown the second side, about 4 to 5 minutes total. Repeat with the rest of the batter and serve right away.
5. Leftovers keep 3 to 4 days and reheat well on a sheet pan in a 350°F (175°C) oven for 5 to 8 minutes, in the microwave, or in the toaster.