Oatmeal Pancakes with Rhubarb

In celebration of the arrival of rhubarb season I made oatmeal pancakes with stewed rhubarb for breakfast last sunday.

Sunday Breakfast

Oatmeal Pancakes (Modified from my favorite cooking blog http://www.crumblycookie.net/)

2 servings

1 cup old-fashioned oats
1/2 cup of greek yoghurt (or sour cream) made up to 1 cup with water OR 1 cup buttermilk
1/4  cup flour
1 tablespoon sugar
1/2  teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 large egg
2 tablespoons (1/4 stick) unsalted butter, melted but not hot
vegetable oil for the pan

1. Combine the oats and yoghurt/water mix in a medium bowl. Cover with plastic wrap and refrigerate overnight.

2. The next day add flour, sugar, baking powder, baking soda, and salt. Whisk and then add  egg, and cooled butter. Add another 1/4 cup or so  of water,  milk or buttermilk until mix is a thickish pancake batter.

3. Brush a large nonstick skillet or griddle with vegetable oil; heat over medium heat. Spoon 1/3 cups of the batter on to the pan. Cook until the sides of the pancakes start to look dry and the bottom is golden brown, 2-3 minutes. Flip, then continue to cook until the second side is also golden brown, about 2 minutes. Repeat with the remaining pancakes, adjusting the heat if necessary. If you’d like, you can keep the pancakes in a 200 degree oven on a cooling rack set over a baking sheet until the whole batch is cooked.

To stew rhubarb cut stalks into small pieces with a few tablespoons of sugar and 1-2 tablespoons of water (less the better) and cook in heavy pot for 5-10 minutes on medium or until pieces fall apart.

I serve this with greek yoghurt and a little maple syrup.

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