Who doesn’t love perfectly fluffy, warm, gooey pancakes? Lisa’s Lemon Ginger Oatcakes have been an institutional standard at her restaurant, Pomegranate Bistro, and haven’t left the menu since doors opened. Try these for a Sunday brunch with your family – we promise you’ll have a smile on your face after the first delicious bite!
Lemon Ginger Oatcakes
Yield: 4 to 6 servings (about 4 medium oatcakes per person)
1-1/2 cups organic oats
2 cups buttermilk
1-1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
1/4 cup (1 stick) unsalted butter, melted
4 eggs, separated
1/2 cup diced candied ginger
Zest from 2 lemons
Honey butter (page 22 in Fried Chicken & Champagne)
Soak the oats in the buttermilk for a minimum of 30 minutes to soften the oats; you can do this overnight if you’d like. In a bowl, combine the flour, salt, and baking soda. Add the sugar, melted butter, and egg yolks. Add the oat mixture, along with the candied ginger and lemon zest. Whip the egg whites until just stiff. Fold the whipped egg whites into the oat mixture. Heat a griddle or nonstick skillet over medium heat. Melt a tiny bit of butter and spoon out the batter to make oatcakes in the desired size. Allow the cakes to bubble on the raw side before flipping them.
Stack the cakes on a platter and top with honey butter and maple syrup.