Description
Classic buttermilk pancakes studded with sweet oatmeal cookie “dough” and topped with homemade cinnamon butter.
Ingredients
- FOR THE CINNAMON BUTTER:
- 4 Tablespoons Butter, Room Temperature
- 1 teaspoon Vanilla
- 1 teaspoon Ground Cinnamon
- FOR THE COOKIE DOUGH:
- ⅓ cups Old Fashioned Oats
- ¼ cups Flour
- ¼ teaspoons Ground Cinnamon
- Pinch Of Salt
- ¼ cups Brown Sugar
- 4 Tablespoons Butter, Room Temperature
- ½ teaspoons Vanilla
- FOR THE PANCAKE BATTER:
- 1 cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 2 Tablespoons Sugar
- 1 cup Buttermilk
- 1 whole Egg
- 2 Tablespoons Grapeseed Oil
- 1 teaspoon Vanilla
Preparation
To prepare the cinnamon butter, mix the butter, vanilla and ground cinnamon in a small bowl until combined and well blended. Transfer the butter to a small sheet of plastic wrap. Cover with the wrap and shape into a small rectangle. Place in the refrigerator to chill until the pancakes are finished.
Mix the “dough” by combining the oats, flour, cinnamon, salt and brown sugar in a small bowl. Heat the butter over low heat until melted, remove from heat and then stir in the vanilla. Slowly pour into the dry ingredients and mix until fully combined. Set aside.
Heat a griddle pan over medium heat.
For the pancake batter, mix the flour, baking powder, cinnamon and sugar in a large bowl. In a small bowl, whisk the buttermilk, egg, oil and vanilla until combined. Slowly pour into the dry ingredients and mix just until fully incorporated.
Oil the griddle pan and pour 1/4 cup of the pancake batter onto the griddle pan. Evenly sprinkle about 1 tablespoon of the “dough” topping on top of the pancake. Cook for 1-2 minutes, or until the edges are bubbly and the bottom is golden brown. Flip the pancake and cook for another 2 minutes, until the top is golden brown. Flip the pancake onto a plate, “dough” side up. Repeat with the remaining batter.
Serve with the cinnamon butter.
