For the days when you can’t decide between oatmeal and pancakes, these griddled oatcakes may be just about perfect thing. In my ever-growing stack of torn out recipes from old Bon Appetit magazines, I recently came across a recipe for griddled steel-cut oatcakes. The technique reminds me of pan-fried polenta– first make the oats, chill in a baking pan, and then cut into triangles or squares before frying. Crisp outsides with soft and creamy middles make it worth the overnight chilling time.
Here’s my pumpkin version with warm autumn spices of cinnamon, ginger, nutmeg, cloves, and a whisper of cardamom. Preparing the oatmeal the evening before and simply cooking them on the griddle in the morning makes this a do-able but special weekday breakfast. My 10-year old loves pancakes but not oatmeal, and even he had three helpings– a definite win.
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cardamom
- ⅛ teaspoon cloves
- ½ teaspoon salt
- 1½ cups milk
- 1½ cups water
- 1¾ cup steel-cut oats
- ⅓ cup raisins
- 3 tablespoons maple syrup plus extra for serving
- 2 teaspoons vanilla
- toasted chopped pecans, for serving
- Butter a 9 x 13 baking pan and set aside.
- In a heavy saucepan over medium-high heat, whisk together the pumpkin and spices. Gradually whisk in the milk and water and heat to a simmer. Add the oats, reduce heat to medium-low and simmer until oatmeal is cooked but still firm to bite, about 30 minutes. Stir in the raisins, syrup, and vanilla. The oatmeal will be fairly thick which will help the oatcakes keep their shape on the griddle.
- Spread oatmeal evenly in prepared pan. Cover and chill in the refrigerator for at least 4 hours or up to one day.
- Cut chilled oatmeal into desired shapes. Heat a tablespoon of butter in a nonstick skillet over medium heat. Cook oatcakes on both sides until they turn golden brown, about 2-3 minutes per side. Serve warm with a sprinkle of toasted pecans and an extra drizzle of syrup.
Liora says
I love the idea of these! And those spicy sound so warming.. perfect for these crisp fall mornings xxx
littleblackdomicile says
Getting kids to eat what you prepare is a victory! Our son gagged on pancakes till he was about 25. He said they “grew” in his mouth and were choking him. Out of the mouth of babes!-laurel
Mary Ann | The Beach House Kitchen says
Thanks for sharing this one Emily! What a great combo when you can’t decide. Such a warm, comforting and satisfying breakfast!
Jessie Snyder says
This is such a wonderful, creative recipe Emilie <3 I love the idea of chilling and slicing the oatmeal. And to get an oatmeal disliker's approval is everything here too. It also sounds great for those of us too lazy to cook steel cut oats in the morning (ahem, me)! I hope you're having a beautiful fall up there in Michigan, I can imagine the beautiful fall scene you must get to see :). Gather some leaves an visit a cute pumpkin patch for me?! xo
Cassie says
Can’t wait to try these! Oatcakes are the perfect child of oatmeal and pancakes 🙂 well done! I can’t even believe you don’t even need flax eggs to find them! That’s amazing!
Caris says
Looks amazing! Can’t wait to try these 🙂