It's always nice to return home. Even after an awesome adventure there's something so comforting about curling up in a couch you're familiar with and with a warm breakfast and a hot cup of tea. For the past few weeks I've been living in Pennsylvania, exploring the east coast and working on an organic farm. It was a wonderful, spending my days working outdoors, cooking with fresh ingredients, and learning more than I ever imagined about planting growing and harvesting produce. I'm slowly compiling the pictures I took there so I'll post more about my trip later.
Anyway, this morning I woke up with the urge to make something special for breakfast and so, after a bit of thought, I decided on oatmeal pancakes. Not just any oatmeal pancakes though, oatmeal pecan spice pancakes...oh yes, they were amazing.
Oatmeal Pecan Spice Pancakes
3/4 cup old fashoined oats
1 1/2 plus 2 tbsp buttermilk
3/4 cup flour (whole wheat or whole wheat pastry is best)
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice
Generous grate fresh nutmeg
1/2 tsp salt
1 large egg, lightly beaten
2 tbsp butter, melted
1 tbsp packed brown sugar
1/2 cup pecans toasted and roughly chopped
Soak oats in buttermilk 10 to 20 minutes
Whisk oats soak, mix together flour, baking powder, baking soda, cinnamon, allspice, cloves, nutmeg and salt.
Mix oat/buttermilk mixture, egg, butter, and brown sugar with the dry ingredients until just combined. Fold in pecans.
Heat a griddle over medium heat until hot and lightly brush with oil or butter. Working in batches pour 1/4 cup dollops of batter onto the griddle and cook until the edges solidify, bubbles appear on the surface and the bottoms are golden brown. Flip with a spatula and cook the other side until golden brown. Make sure griddle remains oiled in between batches
Top with maple syrup, butter, or whatever you prefer and enjoy!