Adam Romo: Farmhouse oat cakes

This recipe was given to me by a longtime customer, and I’ve altered it slightly as I can’t seem to miss a chance to improve anything. The process takes a little longer than your average pancake as you have to soak the oats overnight, but the payoff is well worth it. I’m always searching for ideas for new sweet treats, and this is a perfect addition for the fall season. I prefer to add butterscotch chips to elevate these tasty morsels, but they’re so good on their own with a little butter and syrup of your choosing.


2 cups buttermilk

1 can sweetened condensed milk

2 cups dry oatmeal (quick oats will title a softer pancake, but any oats will do)

Combine ingredients in a large mixing bowl, cover and refrigerate overnight. The next day allow oat mixture to come to room temperature.

3 large eggs

2 teaspoons vanilla

2 tablespoons sugar

Beat above ingredients well and set aside.

Melt 1/2 cup of butter or shortening (I’m a butter guy).

1/2 cup flour

1 teaspoon salt

1 tablespoon baking soda

Sift ingredients and set aside. Blend melted butter into oat butter, followed by the egg mixture. Now mix in the dry ingredients. If the batter is too thick, you can add some more milk or buttermilk until the batter is a pourable consistency.

Heat a skillet or griddle on medium low heat with a little butter or neutral oil. Pour out your batter to desired size. This is where I like to add the butterscotch chips but it’s completely optional. The oats tend to make this batter fairly resilient so cook times may vary depending on the consistency of your batter. Cook for a minute or two before you flip… Serve hot and enjoy!

Adam Romo is the head cook at The Cracker Box.


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