Sprouted Oat Flour Pancakes

Method

1. 1

   Stir the sprouted oat flour, baking powder, and salt in a bowl.

2. 2

   In another bowl, beat the two eggs with the milk, the melted butter, and the honey. Pour the wet into the dry and stir until the batter is smooth and ribbons off the spoon. If it sits in a stiff mound, add a spoon of milk. Rest it 5 minutes. Oat flour drinks while it sits.

3. 3

   Heat a cast-iron skillet over medium. Add the 10 grams of butter. Ladle about 60 grams of batter in. Cook until bubbles sit on the surface and the edge looks set, about 2 minutes. The center should still look moist, not dry and dark. Flip once. The second side needs about 1 minute.

4. 4

   Repeat, adding a little butter when the skillet looks dry. Serve hot. Oat flour browns faster than wheat. A dark outside and a wet middle means the pan was too hot. Lower it for the next one.

From the kitchen

• This flour has almost no gluten. Expect a tender cake, not a tall diner pancake.
• Grind only groats that snap. Damp flour bakes gummy.