Oatmeal Griddle Cakes

Ingredients

• 8 tablespoons unsalted butter, (at room temperature)
• 1/4 cup dark brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 1/2 cups rolled oats, (divided)
• 1/2 cup all-purpose flour
• 2 tablespoons dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter, (at room temperature)
• 2 large eggs
• 1 cup whole milk
• 3/4 cup seltzer water
• Additional unsalted butter, (as needed for cooking)
• Maple syrup, (as needed for serving)

Instructions

1. 1

   --- For the cinnamon sugar butter: ---

2. 2

   In a small bowl stir together the butter, sugar, cinnamon and salt until well combined.

3. 3

   --- For the oatmeal griddle cakes: ---

4. 4

   In the bowl of a food processor fitted with the blade attachment, combine 1 cup (80g) of the rolled oats, flour, brown sugar, baking soda, cinnamon and salt. Blend until the mixture is fine. Add the 2 tablespoons of butter (28g) and pulse to combine until crumbs form.

5. 5

   In a large mixing bowl whisk together the milk and egg until combined. Add the blended oat mixture and the remaining ½ cup (40g) of oats. Mix until just combined.

6. 6

   Cover and refrigerate to let the batter rest for at least 1 hour and up to overnight.

7. 7

   When ready to cook, stir in just enough of the seltzer to make a thick, yet pourable batter.

8. 8

   Heat a heavy skillet or griddle pan over medium heat. Add 2 tablespoons (28g) of butter and allow to melt. Ladle ½ cup of the batter into the pan. Cook until the edges are crisp and you see many small bubbles on the surface.

9. 9

   Flip and continue cooking the pancakes until golden brown, about 1 to 2 minutes per side. Remove to a plate and serve with the cinnamon sugar butter and maple syrup.