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Skillet Pancake With Oats

Who has time for all that standing around and flipping? Here's a way to get fluffy, buttery pancakes on the table all at once with much less effort. The addition of oats means this is a breakfast which will also keep everyone feeling satisfied on busy mornings.

Stir togther and let soak for 10 minutes:
1/4 cup buttermilk (or kefir, or milk with 1 T yogurt)
3/4 cup of rolled oats 

Melt 2T butter on the stove, then set aside to cool.

When the oats have soaked, add 2 eggs and the cooled butter and whisk.

Mix together:
1/2 cup flour
1/2 t salt
2 t baking powder
1/2 t baking soda

Add the dry ingredients to the oat, milk and egg mixture. Stir with a wooden spoon or scraper until only just mixed - lumps are fine.

Let the batter stand for another 5-10 minutes.

Preheat oven to 375.

Put 2T butter into your cast iron skillet, and place the pan in the oven to warm.

When the oven has heated, remove your skillet (with melted butter) from the oven, and pour in the batter.

Scatter 1 cup of frozen or fresh blueberries over the top, and bake for about 20 minutes, until golden brown.

Enjoy with plenty of maple syrup!