Oatmeal-Raspberry PancakesFebruary 22, 2009 at 7:18 pm | Posted in breakfast things, pancakes & waffles | 32 Comments
Did you know that this Tuesday is Shrove Tuesday, a.k.a. Pancake Day? Thought I’d post this tonight in case anyone is interested in celebrating with me! To be honest, most Tuesdays are Pancake Day in this apartment. As anyone else in the food business will understand, the work schedule can be a bit weird. My days off are right smack in the middle of a “normal” workweek. I don’t mind so much…while everyone else is off to the grind, I get a luxurious sleep-in, and exactly what I want for breakfast.
This recipe for Oatmeal-Raspberry Pancakes comes from Sunset Magazine, but I actually saw these beauties first on Joy the Baker last year. As soon as I saw Joy’s post, I thought, “That’s brilliant!” Pancakes and oatmeal are my two favorite breakfast foods…I most often enjoy them separately, but a combination sounded positively intriguing. You might think oatmeal would make the cakes heavy and gunky, but they’re actually fluffy and high. I’ve made these a few times now…half a recipe gives two generous portions.
If you’re tired of the maple syrup thing, serve these with a berry coulis instead. I never tire of the maple syrup thing, and here I gently heated my syrup and tossed in a handful of frozen raspberries, just as I turned off the heat. As the berries thawed in the warm syrup, they gave off their lovely pink color.
Want pancakes but don’t feel like these? Check out the Bill’s Ricotta Hotcakes I made awhile back!
Oatmeal-Raspberry Pancakes– makes about 12 pancakes
adapted from a recipe in Sunset Magazine (May 2002)
1 1/2 cups rolled oats
1 cup buttermilk
1 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups milk
1 teaspoon vanilla
1 cup fresh or frozen (but not thawed) raspberries
oil or butter for the pan or griddle
-In a bowl, mix oats and buttermilk. Let stand for 15-30 minutes.
-Meanwhile, in a small bowl, mix flour, sugar, baking soda, baking powder and salt.
-In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened, then gently stir in raspberries. Let the batter sit while you prepare your griddle or pan.
-Place a griddle or a large nonstick frying pan over medium heat (350°F). When hot, coat lightly with oil or butter and adjust heat to maintain temperature. Pour batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes. Turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan or griddle with more oil or butter as necessary to cook remaining pancakes.
-Serve the pancakes as cooked, or keep them warm in a single layer on baking sheets in a 200°F oven for up to 15 minutes. Stack and serve with berry coulis or syrup.