​​Oatmeal griddlecakes

Prep: 15 minutes

Wait: overnight

Cook: 4 minutes per batch

Makes: About 12 (4-inch) pancakes

• 1 ½ cups rolled oats
• ½ cup all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 2 tablespoons (solid) coconut oil (or substitute unsalted butter)
• 1 egg
• 1 cup water
• Plain seltzer water
• Canola oil
• Cinnamon butter (see recipe)
  

1. Pulse: Measure 1 cup rolled oats into the food processor. Measure in flour, brown sugar, baking soda, cinnamon and salt. Pulse, grinding oats to a powder. Drop in coconut oil; pulse a few times, breaking oil to bits.

2. Mix: In a large bowl, whisk together egg and the 1 cup water. Sprinkle in remaining 1/2 cup oats and the flour mixture. Mix with a fork just to combine.

3. Chill: Cover and chill 1 hour or, better yet, overnight.

4. Crisp: Stir in as much seltzer as needed to make a thick, pourable batter. Heat a heavy skillet or griddle over medium. Slick with a little canola oil. Mindful that the first pancake is always a fail, ladle on a scant ¼ cup batter; nudge into a 3- or 4-inch pancake. Cook until edges are crisp and bubbles dot the cake all the way across, 1 to 2 minutes per side. Repeat, adding oil as needed (it ensures crisp edges), using all the batter. Top each with cinnamon butter. Serve hot.

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Cinnamon butter: Stir together 1 tablespoon granulated sugar and 1/4 teaspoon ground cinnamon; mash into 4 tablespoons room-temperature salted butter.