It’s old news by now, but I’ll miss Mark Bittman’s The Minimalist column in the New York Times. I should’ve known change was in the air when his Bitten blog was rolled into Diner’s Journal last year.
Anyway, this was his last ‘real’ column, and I had to try one of the recipes. Not as a tribute, really, but because it’s a way to make pancakes more healthful and interesting. So I spiced up a weekend breakfast with these oatmeal pancakes.
Oatmeal pancakes with lemon zest and honey
Adapted from this recipe by Mark Bittman | Serves 2
2 tbsp. whole wheat flour
2 tbsp. all-purpose flour
2 tbsp. rolled oats
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1 egg yolk
1/4 cup milk
Zest from one lemon
1 tsp. vanilla
1 cup cooked oatmeal
Butter, for frying
Honey, for serving
In large bowl, combine flours, oats, baking powder, cinnamon and salt.
In another bowl, beat together egg yolk, milk, lemon zest and vanilla. Stir in oatmeal. Pour wet ingredients into flour mixture. Fold to combine.
Rub hot griddle with butter. Using 1/4 cup measure, spoon batter onto griddle. Fry 3-5 minutes per side, until browned on both sides. Serve with drizzle of honey.
Nicole M. Markle 