Oat Griddlecakes

Oat Griddlecakes are a delightful and versatile breakfast option, perfect for using up leftover oatmeal. These delicious cakes are soft and creamy on the inside and crisp on the outside, making them a treat for your taste buds. They are easily customizable with various savory additions, making them a wonderful base for creative flavor combinations. Whether served plain or with herb sauces like Mint Purée or Chimichurri, these griddlecakes are sure to become a family favorite.

MAKES: 4 servings

TIME: 30 minutes with cooked oatmeal

INGREDIENTS:

• About 1/4 cup neutral oil, like grapeseed or corn, or 4 tablespoons (1/2 stick) butter
• 1/2 cup minced onion
• Salt and freshly ground black pepper
• 1 egg
• 1/4 cup milk, half-and-half, or cream
• 2 cups cooked oatmeal
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder

INSTRUCTIONS:

1. In a small skillet, heat 2 tablespoons of the oil or butter over medium-high heat. Add the minced onion, sprinkle with salt and pepper, and cook, stirring frequently, until soft and starting to brown, about 2 minutes. Reduce the heat to medium-low and continue cooking until the onion is well caramelized, about 5 to 7 minutes. Set aside.
2. Heat a heavy skillet or griddle to about 375°F.
3. In a medium bowl, whisk the egg and milk together. Add the cooked oatmeal and continue whisking until smooth. Switch to a spoon and stir in the flour, 1/2 teaspoon salt, and baking powder until just combined. Mix in the cooked caramelized onion.
4. When a drop of water skips across the skillet or griddle before evaporating, it’s ready. Add a little oil or butter to the pan and let it bubble. Using a tablespoon, scoop up a bit of the batter and place it in the pan. Cook as many griddlecakes at once as will fit comfortably, turning them after a couple of minutes, or until they turn golden brown. Add a little more oil or butter between batches if necessary. Total cooking time will be around 5 to 8 minutes.
5. Serve the Oat Griddlecakes immediately, ideally straight from the pan.

VARIATIONS:

• Savory Oatcakes with Bacon: Cook chopped bacon until crisp and rendered. Reserve the excess fat and cook the onion as directed. Add the bacon to the batter along with the onion.
• Savory Oatcakes with Peas and Carrots: In Step 1, add frozen peas and chopped carrots to the pan when reducing the heat.

USES:

• These Oat Griddlecakes can be enjoyed as a hearty breakfast or a satisfying snack. Serve them plain or with flavorful herb sauces like Mint Purée or Chimichurri. They can also be paired with a variety of toppings, such as sautéed greens, fresh herbs, or even a drizzle of honey.

Delight in the comforting and versatile Oat Griddlecakes that make the most of leftover oatmeal. The soft and creamy texture inside, combined with the crispy exterior, creates a mouthwatering treat. Whether you prefer a savory twist with bacon or peas and carrots or opt for a sweeter approach with honey or fresh herbs, these griddlecakes offer endless possibilities for a delightful breakfast or snack. Enjoy them plain or with your favorite herb sauce for a truly satisfying experience.