On a recent trip to the West Coast I was advised to order Swedish pancakes from a local restaurant near San Francisco. Being an intrepid, but skeptical pancake eater, I did. They were amazing not just for the taste but the unusual texture. A bumpy consistency that reminded me of those kambucha drinks or bubble tea. It was unusual but not unpleasant. I determined the magic ingredient was oatmeal and the secret is letting the ingredients sit for a period of time (some recipes claim overnight is best, but I found 30-45 minutes did the trick). I found a few great recipes online and on especially here that called for a quart of buttermilk. Now I’m no diet fanatic but that did seem excessive. Fortunately, I was down on all ingredients, but in my estimation they came out perfectly. So my modified version is below.
Ingredients
- 1 cups rolled oats
- 1/2 cup flour
- 1/4 cup sugar
- 2 teaspoons soda
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 1/4 cup melted butter
- 1 tablespoon vanilla extract
Directions
- Mix dry ingredients together.
- Add wet ingredients.
- Let settle for 45 minutes
- Use a 3/4 cookie scoop to make pancakes on a hot buttered grill or pan.
- Serve with maple syrup AND BACON.
