 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/3 | quarts | buttermilk | 1 2/3 | cups | oats, steel cut | 2 1/4 | cups | all-purpose flour | 1 1/8 | cups | wheat flour, wholewheat | 1/2 | cup | wheat germ, toasted | 1/2 | cup, packed | brown sugar, light | 2 1/4 | teaspoons | baking soda | 4 1/3 | teaspoons | baking powder | 3/4 | tablespoon | cinnamon, ground | 1/3 | tablespoon | salt | 2 1/4 | large | egg | 4 1/2 | large | eggs, white only | 2/3 | tablespoon | canola oil | 1/2 | cup | maple syrup |
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Steps
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Sequence
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Step
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| | 1 | Combine buttermilk and steel cut oats in a small bowl; let stand for 20 to 30 minutes to soften oats. | | 2 | Stir together flours, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Mix together egg, egg whites and 1 teaspoon oil in another bowl with a whisk or fork. Add the oat mixture, the flour mixture and the maple syrup stir with a wooden spoon until just combined. | | 3 | Spray a large nonstick skillet with cooking spray and place over medium heat. Using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, spraying the pan with a little of the cooking spray as needed. Serve hot, topping with maple syru |
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