Steven Karoly’s Oat Hotcakes

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Steven Karoly’s blog Round the Chuckbox features this receipt with a story about camping with his family:
After a quick inventory, I realized that flour was in short supply in camp so I prepared the hotcake batter with ingredients on hand. Quick cooking rolled oats filled in for most of the flour.
OAT HOTCAKES IN CAMP
These are approximate measurements as I eyeballed each ingredient. For a richer flavor, substitute molasses or dark brown sugar for the white sugar. Try adding toasted pecans or walnuts for a nutty flavor. Raisins or currants will also work in this recipe.

1 cup all-purpose flour
2 cups quick cooking rolled oats
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
3 large eggs
1 teaspoon vanilla
1-1/2 cups milk
1/4 cup liquid bacon grease or vegetable oil

Light a campfire and burn until you have a bed of hot coals. (Hotcakes can be cooked over a campstove if desired.)

In a bowl, stir flour, oats, sugar, baking powder and salt together. Crack eggs into the dry mixture. Add milk and vanilla. Whisk just until the batter is blended. Add the oil or bacon grease and mix again just until the batter is blended. The batter will be slightly lumpy.

When the coals are ready, spread them under a lightly greased cast iron skillet or griddle and heat just until it smokes. For each hotcake, pour about 1/4 cup of batter onto the hot griddle or skillet. Turn when each hotcake’s surface is bubbly and the edges are slightly dry. Cook until golden brown.

Serve with butter and brown sugar syrup (recipe follows). While I didn’t count how many hotcakes that I cooked, each person in camp (11 total) received one cake. It should give you around 12 hotcakes.

BROWN SUGAR SYRUP
Some things are just too easy to make at home, including hotcakes and brown sugar syrup. I figure, why buy the bottled stuff when you can easily produce quality syrup at home.

1 cup brown sugar
1 cup granulated sugar
1/4 cup corn syrup
2 cups water
3 tablespoons unsalted butter

In a medium saucepan, bring the sugars, corn syrup and water to a boil. Reduce heat to a vigorous simmer until thickened to a syrupy consistency, about 30 minutes. Stir in butter. Let cool slightly. Store in the refrigerator for up to one month.

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