Sunday Brunch, it’s gotta be my favorite meal of the week. You’re feeling sorry for yourself because you have to go to work tomorrow, or maybe you drank too much playing life sized jenga the night before, and you just want something fatty and delish. Usually I opt for the savory breakfast because let’s be real, who the hell doesn’t love a fried egg sandwich. (If you don’t love a fried egg sandwich consider yourself disowned.) Do you know that Fried and Friend are almost the same word? You can’t spell friend without fried. Just sayin’… Someone should make a shirt out of that, fried Chicken is my friend...
Anywho, this breakfast wasn’t fried, and I’m really sorr I just got you all in the mood for fried breakfast. Next Sunday, I swear. (Oh, you’ve heard that before and I have forgotten all about my empty promises, you’ll believe it when you see it, blah blah) Well shut it, I remember my promises I just don’t bring them up because it makes me look bad. I do remember I promised you Cinnamon Oat Pancakes with Cinnamon Whipped Cream, now didn’t I? Oh too little too late, Whit. I doubt it kids. Take one bite, I dare you not to love this business. And that is what it is, absolute business. We are not messing around here people, these are some serious cakes.
These are dense, hearty, warm you up from the belly pancakes. Eat these in sweatpants, you’re not going to want to feel restricted.
Cinnamon Oat Pancakes with Cinnamon Whipped Cream
2 cups all-purpose flour (spooned and leveled)
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil, plus more for skillet
1 cup heavy cream
½ cup powdered sugar
1 teaspoon cinnamon
In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. ( I use spray oil, feel free to use your judgment here, but I don’t particularly like mine greasy) Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.
Sit back and enjoy your brunch coma!