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- 3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoon baking powder
- 3/4 teaspoon Kosher or coarse salt
- 3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
- 1 1/4 cups whole milk
- 1 cup cooked oatmeal*
- 1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
- 2 large eggs
Directions:View on Smitten Kitchen
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