On one of my visits to New York City, my friend Chris shared her recipe for Oatmeal Pancakes. I loved them from the very first bite. They are now part of my regular repertoire. Sharing recipes with my friends connects them to me in a very special way. For me, it is a line through the hearts of my friends and family. I hope you like them as much as I do. I call them Big Apple Oatmeal Pancakes as an homage to my New York friend.


  • Potholders
  • Measuring cups and spoons
  • Wooden Spoon
  • Metal spatula
  • Rubber spatula
  • Grater and dinner plate
  • Vegetable peeler
  • Sifter or sieve
  • 3 mixing bowls
  • Small saucepan
  • 12-inch cast iron skillet or a griddle
  • Wire rack and baking sheet pan
  • Wire rack and baking sheet pan
  • Platter (optional)

Mise en Place

Think Ahead Test! Using a rubber spatula, combine 1/14 oats and 1 cup of milk in a large bowl. Set aside for 20 minutes to soften the oats.

  • 2 eggs
  • 2 tablespoons safflower oil for the pancakes
  • 1 apple
  • ½ cup unbleached white flour or whole-wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ⅛ teaspoon of salt
  • 1 teaspoon safflower oil for the skillet or griddle

Step by Step

  • Crack the eggs into a medium bowl. Be sure to check for eggshells.
  • Add the safflower oil to the eggs and whisk until combined.
  • Set aside.
  • Add dry ingredients, flour, baking powder, cinnamon, and salt, to a large bowl and sift or stir to combine. Set aside.
  • Wash the apple.
  • Place a four-sided grater on a plate. Place one side of the apple against the large grate and grate until you are right next to the core. Repeat on all four sides.
  • Add the grated apple to the oat and milk mixture.
  • Add the dry ingredients to the softened oat, milk, and apple mixture.
  • Stir the dry and liquid mixtures together. Set aside.
  • Heat the maple syrup in a small saucepan. Keep warm on very low heat on a back burner.
  • To cook, heat the skillet on medium heat. When the pan is hot, perform the Sizzle Test! (Stand back, splash a few droplets of water into the pan if it sizzles it’s ready) to see if the skillet is hot enough.
  • Add a teaspoon of safflower oil. Use a potholder and swirl the oil around the pan to coat the bottom of the skillet.
  • Turn the heat to medium-low. Using a mixing spoon put a small amount of batter for each pancake into the skillet. The pancakes will be about four inches in diameter.
  • After about three minutes, lift one of the pancakes to ensure they are only slightly brown. If they brown too quickly, they will begin to burn but still be runny inside. That is a recipe for disaster! Lower the heat if necessary.
  • Cook the pancakes until bubbles appear on top. The edges will lose their shine and look dull. This takes about 5 minutes.
  • This is the time to flip and cook on the other side. The second side will take about 4 minutes.
  • If you are making a large number, place the pancakes on a wire rack and top of a baking pan, and place in a heated oven (200°F.) to keep warm. A wire or cooling rack allows air to circulate to cool pancakes, cookies, and cakes. This prevents them from getting soggy.
  • Serve the pancakes on individual plates or a platter with maple syrup and butter.

Makes 10 4-inch pancakes
Serves 4 to 6

By Marilyn