OAT PANCAKE RECIPE RECIPES

Steps:

• Place a rack in middle of oven; preheat to 325°F. Butter an 8" nonstick skillet, then sprinkle with 3 Tbsp. (38 g) granulated sugar. Pour out any excess sugar that doesn’t stick to pan.
• Combine 4 large egg whites and remaining ¼ cup (50 g) granulated sugar in a medium heatproof bowl and set over a medium saucepan filled with 1" of barely simmering water (do not let bowl touch water). Heat, whisking constantly, until sugar is dissolved and an instant-read thermometer registers 140°F, about 5 minutes.
• Immediately remove bowl from saucepan and transfer egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until meringue is glossy and stiff peaks form, about 4 minutes.
• Meanwhile, whisk ¼ cup (31 g) all-purpose flour, ½ tsp. baking powder, and ¼ tsp. kosher salt in a small bowl to combine. Whisk 2 large egg yolks, ½ cup whole milk, 1 tsp. finely grated lemon zest, and ½ tsp. vanilla extract in a large bowl. Sift in dry ingredients and whisk until batter is smooth.
• Using a rubber spatula, gently fold one quarter of meringue into batter to lighten. Fold in remaining meringue in 2 batches, taking care not to deflate batter. Gently transfer batter to prepared pan, and carefully smooth top with a small offset spatula.
• Bake pancake until doubled in volume and it springs back slightly when lightly pressed, 23–25 minutes (do not open the oven door during the first 20 minutes or the pancake may deflate).
• Remove pancake from oven and dust with powdered sugar. Serve immediately with fresh fruit.

Steps:

• Melt the butter and set it aside to cool slightly.
• In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda and salt.
• In a medium bowl, combine the eggs, applesauce, milk, honey and vanilla. Whisk until smooth. Whisk in the melted butter.
• Pour the wet ingredients into the dry and whisk until just incorporated. It's ok if a few lumps remain; try not to over-mix. The batter will be thick, but avoid adding more milk or your pancakes may turn out flat rather than light and fluffy.
• Heat a griddle or skillet over medium heat. Spray lightly with cooking spray. Scoop batter by scant ¼ cup onto the heated griddle. Cook on the first side until bubbles begin to form and the bottom side of the pancakes are lightly brown, about 2-3 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more. Serve immediately or keep warm in a 200 degree oven while you cook the rest of the pancakes.