It’s possible that I might love brunch more than dinner.
A solid variation on the trusty breakfast standby. They complement each other well; you get the classic pancake form with its host of possible toppings, and the hearty, comforting qualities of a bowl of oatmeal without its gloopy consistency.
1 cup cooked oatmeal (ideally, steel-cut)
dash cream or soy milk
buckwheat pancake mix – enough to firm up batter
cardamom to taste
Mix oatmeal, egg, cream into thick batter. Sift in small quantities of buckwheat pancake mix until you have a rather firm, doughy batter. (Much thicker than pancake batter.) Add salt and cardamom to your liking.
Meanwhile, heat skillet to medium. When hot, add large spoonfuls of batter. Cook for approximately 5 minutes each side, until golden and no longer doughy in center. (Test with fork.)
Top with butter and maple syrup. Alternately, try yogurt, fresh fruit and syrup, or yogurt and fruit preserves.