cookies for breakfast

the other morning before class, i was half-asleep, eating a bowl of oatmeal and mused it  should be available in pancake form. youri then inception-ed me and suggested adding raisins, thus an idea was born. i woke up from my dream within a dream and it was time for breakfast.. OATMEAL RAISIN PANCAKES!

it’s like if Oatmeal had an affair on Raisins with Pancakes, so Raisins hired  Brown Sugar P.I. to investigate but they all ended up having sexytimes. This would be that bastard skankalicious love child. food porn! get it??

uh, i digress.
i kind of invented a recipe, but not really because it’s mostly adapted from smitten kitchen’s oatmeal pancakes.

oatmeal raisin pancakes:

makes about 6 pancakes

1/2 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground)
1/2 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon cinnamon
pinch of Kosher or coarse salt
2 tablespoons melted butter and cooled slightly (plus extra for the pan)
3/4 cup milk
1/2 cup cooked oatmeal
1 tablespoon honey
1 large egg
1/4 cup raisins

maple-brown sugar glaze:
( i didnt really measure so these are rough guesses)
1/4 cup powdered sugar
3 tablespoons brown sugar
2 tablespoons maple syrup
milk
pinch of coarse salt

garnish:
toasted nuts (optional)

For pancakes:

Whisk the dry ingredients (oat flour, flour, sugar, baking powder, cinnamon and salt) in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and egg together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Fold in raisins.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. Rub the pan generously with butter. Working quickly, dollop 1/4-cup mounds of batter onto the pan. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.

(I hate when pancakes get cold while waiting for the rest of the batter to cook.  To remedy this, I keep my pancake plate warm by resting it on a pot of simmering water on very low heat, like a double boiler.  Or you can keep them warm in a low oven.)

For Brown Sugar-Maple Glaze:
Whisk (or sift if you want) brown sugar and powdered sugar. Whisk in maple syrup until the texture is peanut butter-y. Add milk a tablespoon at a time until it’s smooth and pourable.

it doesn’t have the butter and sugar content to make it taste Exactly like an oatmeal raisin cookie. i guess this is a responsible grown-up version of cookies for breakfast, save that sugary sweet brown sugar glaze. you know i’m not that responsible or grown-up.