Oregon Bounty Oatmeal/Hazelnut Pancake with Hazelnut Butter
|1 cup Old-fashioned oatmeal|
|1 1/8 cup Buttermilk|
|1/8 cup Butter, Tillamook|
|1/4 cup Flour|
|1/2 teaspoon Baking soda|
|1/2 teaspoon Baking Powder|
|1/8 teaspoon Salt|
|1 tablespoon Granulated sugar|
|1/8 cup Brown sugar|
|1/4 cup Oregon Hazelnuts, chopped, toasted|
Combine the oatmeal and buttermilk in mixing bowl. Cover and refrigerate overnight. While griddle is preheating, add egg and butter to oatmeal mixture and stir to combine.
Sift together the flour, baking soda, baking powder and salt. Stir the sugars and Hazelnuts into flour mixture. Add to oatmeal mixture and lightly combine. Make sure griddle is not too hot as it takes time, about 2 minutes each side, for the oatmeal to cook. Lightly spray the griddle with non-stick cooking spray. Pour scant 1/4 cup batter onto griddle. Cook until golden brown on bottom. Serve with Hazelnut butter.
Hazelnut Butter: Best to make night before. Combine 1 cup butter, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 cup toasted chopped hazelnuts, and 1 tsp vanilla. Cook until smooth and creamy. You can freeze any leftovers.
|Total preparation time: 20 minutes|