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Rec Search: steel cut oat pancakes

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Many years ago, like around 1998, maybe. I found a recipe, I can't remember where, for pancakes made with steel cut oats. All I can remember about the recipe is that it had a little vanilla in it, and steel cut oats, and it had to sit in the fridge overnight so that the oats would soften enough for cooking the next morning.

They were the best pancakes ever.

I can't find the recipe. I've seen a few recipes online but none of them seem right. It could have come from a magazine, or it could have come from a Food TV show, but I seem to see print in my head when I try to think of it. I -think- it was in a magazine. I've been through my magazines, and I can't find it in any of the ones I still have.

Anyway, before I start trying to experiment (I have a vague sense that it wasn't an "obvious" pancake recipe where you just add steel cut oats, but that it has some important differences in it) with pancake recipes I'm able to find to see if I can hit on it, I thought I'd ask around here to see if anyone could pinpoint it or something like it.

Thanks! :)

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  1. There's no way that just soaking steel-cut oats overnight would soften them enough that they'd be tender after the brief cooking time of pancakes. I'll wager they were partially or totally cooked into oatmeal before incorporation into the pancake batter, unless the pancakes you are seeking had a crunchy element. Unsoaked steel-cut oats in cookies are mistaken for finely-chopped nuts.

    I have a recipe for oatmeal pancakes using uncooked rolled oats. The steel-cut might well work if you first ground them to a fine meal in a coffee grinder.

    In case you don't know, another name for steel-cut oats is pinhead so you might try including that word in your online search.

    1. you can try your favorite pancake recipe and, as you said, just let the batter sit in the fridge overnight. alternatively, soak JUST the oats overnight, drain well, and proceed as you would for regular oatmeal pancakes, possibly adjusting for any liquid that absorbed during soaking.

      for the record, i did some extensive Googling for you as i seem to be the one who can often dig up those long-lost links that elude everyone else...but even i couldn't find exactly what you were looking for!

      1. I'd be interested in that recipe, too. I have a couple different overnight soak rolled oats pancake recipes, but none with steel cuts oats. Do let us know if you experiment up a working recipe!

        1. Okay, I noticed a variation using steel cut oats in a recipe for oatmeal pancakes in Vegetarian Cooking for Everyone by Deborah Madison. I only made the rolled oat version, but thought of this thread when I noticed it. Give it a look, Morganna--is that your recipe?

          5 Replies
          1. re: amyzan

            amyzan, thanks for the heads-up on this! i have the cookbook so i just pulled it out to look at the recipe, and it sounds terrific. steel cut oats & buttermilk...what could be bad? plus, i love that she suggests using maple syrup in the batter. i need to make these.

            Morganna, if you need the recipe, i'm happy to post it for you, just say the word.

            1. re: goodhealthgourmet

              Well, don't violate copyright, but is there a source for it on the web you think? I don't have this cookbook, but I'd love to look at the recipe! :)

              1. re: Morganna

                I rescind my previous statement that overnight soaking isn't enough, based on the Madison recipe:
                Soak 1.5 cups of steel-cut oats overnight in 2 c buttermilk.
                Beat together: 2 eggs, 1 t vanilla, 2T brown sugar or maple syrup, 1/4 c canola oil, then stir in the soaked oats. Combine: 1/2 t salt, 1/2 c flour, 1/4 t nutmeg, 1/2 t baking soda. Stir the dry mix into the wet. Griddle on medium-low, because of the moisture turn only once. Makes 14 4" pancakes.

                Note: The original recipe calls for 1.5 c rolled oats. The instructions for the steel-cut variation do not mention an amount so presumably it's the same. Another variation is to stir a cup of berries into the batter.

                1. re: greygarious

                  gg, you beat me to it...thanks.

                  1. re: greygarious

                    I tried this and still found the oats a bit too chewy for my taste (and also for my 1 year old, the pancakes were an attempt to turn his fave breakfast food into finger food...) - perhaps it was because I only had 1 c of buttermilk so added milk and yogurt to make up the rest of the soaking liquid. Anyway I stuck the stick blender into the batter and that made a much more even textured and chewable pancake - great recipe, i'm glad i found it here.