Photo Credit:

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Every so often we have to take an item off our menu, even if it's a personal or customer favorite.  A couple of years ago, we removed the whole wheat oatmeal pancakes (even though they were Arlo's favorite!).  We've gotten several requests for the recipe, so customers can try their hand at making them at home.  The recipe is simple to make, and they're delicious even when not made in our kitchen! 

The Cookery’s Whole Wheat Oatmeal Pancakes
Serves 4

3/4 cup quick cooking oats
1 1/2 cups plus 2 tablespoons well shaken buttermilk, divided
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons butter, melted
1 tablespoon packed brown sugar

Soak the oats in 3/4 cup buttermilk for 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.  
Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk and oat mixture into dry ingredients until just combined.
Heat a griddle over medium heat until hot and lightly brush with oil.  Working batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden brown, about 1 minute.  Flip and cook other side, about one minute.  Lightly oil griddle between batches.