This morning I had a yen for pancakes. I am also very conscious of the need to eat healthy in the first meal of the day. Then I remembered the oatmeal pancakes that I used to make a long time ago when the children were little. They are moist and light, and can be made in small rounds or larger pancakes. My reference (just to make sure of ingredients and proportions) is epicurious.com and today's recipe is my adaptation of the Oatmeal Buttermilk Pancakes published in Bon Appetit, August 1999. I included a handful of almonds in this recipe. And it was delicious topped with a sauce of blueberries lightly sweetened. I think stewed guava or guava jelly would be just as interesting!
Pancake batter:
Old fashioned oats, one cup
Flour, two heaping tablespoons
Baking powder, teaspoon
Salt, sprinkle or to taste
Goat's milk, one cup
Egg, one large
Brown sugar, one tablespoon
Almonds, handful (about 8-12), optional
Oil, to lightly grease pan
Butter, small lump
Blueberries, one cup fresh or frozen
Brown sugar, tablespoon
In the blender, grind the oats and almonds together until fine. Pour oat flour into a bowl and add flour, baking powder, salt, sugar. Mix in egg and milk. Stir well and let sit for about half hour.
In a small pot, place blueberries and brown sugar. Simmer lightly for about five minutes, without allowing it to bubble and boil.
Heat large frying pan at low-medium, and grease lightly with oil, then add a dab of butter until it sizzles. Pour batter in centre of the pan to the size that you like. When it bubbles slightly in the middle, turn the pancake. You can use up the batter, or make just what you want for breakfast and store the remaining batter in the refrigerator. It can be used the next day.
Use the blueberries as a topping. Team with crispy bacon for a nice contrast in flavours.
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| Moist light pancakes with a tangy dressing! Or make it savoury with ham! |
Pancake batter:
Old fashioned oats, one cup
Flour, two heaping tablespoons
Baking powder, teaspoon
Salt, sprinkle or to taste
Goat's milk, one cup
Egg, one large
Brown sugar, one tablespoon
Almonds, handful (about 8-12), optional
Oil, to lightly grease pan
Butter, small lump
Blueberries, one cup fresh or frozen
Brown sugar, tablespoon
In the blender, grind the oats and almonds together until fine. Pour oat flour into a bowl and add flour, baking powder, salt, sugar. Mix in egg and milk. Stir well and let sit for about half hour.
In a small pot, place blueberries and brown sugar. Simmer lightly for about five minutes, without allowing it to bubble and boil.
Heat large frying pan at low-medium, and grease lightly with oil, then add a dab of butter until it sizzles. Pour batter in centre of the pan to the size that you like. When it bubbles slightly in the middle, turn the pancake. You can use up the batter, or make just what you want for breakfast and store the remaining batter in the refrigerator. It can be used the next day.
Use the blueberries as a topping. Team with crispy bacon for a nice contrast in flavours.
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| Had to have seconds! |
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