J.D.'s Buttermilk & Oat Flour Hotcakes
1 1/2 cups oat flour
1 Tbsp. flax meal
2 eggs, beaten well
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. Kosher or sea salt
2 cups buttermilk
Measure out and combine all dry ingredients in a bowl. No exceptions. In a separate bowl, beat the eggs for 2-3 minutes on high speed. For the cakes to come out light and fluffy, this is a must. Add the buttermilk to the eggs and mix well for about 2 minutes. Add the dry ingredients and mix well. Oat flour takes longer to absorb liquid, so let the batter sit for 20-30 minutes. Mix well again. If batter is too thick, add 1-2 tablespoons of water to thin it to the correct consistency. Cook on a medium-hot griddle whipped down with peanut oil. Makes 6 large hotcakes. Serve with pure Maple Syrup and real butter. Pure manna from heaven!
Click here to view the Bluegrass Breakdown column in which this recipe appeared.
Click here to return to J.D.'s Kitchen Home Page.
Copyright © 2002 - 2010 California
Bluegrass Association. All rights reserved.
Please email firstname.lastname@example.org