Breakfast Fruit Recipes

Raspberry Oatmeal Pancakes

I had pancakes for dinner.  I’m not a red roses kind of girl.  I don’t need a box of chocolates or a store bought card on Valentine’s Day.  But there is something so romantic about standing in the kitchen with my love, laughing and flipping pancakes in our pajamas.  So last night, breakfast for dinner- Raspberry Oatmeal Pancakes. Oh so yum.

So I know what you’re thinking.  Ugh!  Oatmeal in pancakes!?  Well let me tell you, because it’s pretty amazing-  I haven’t yet fallen into my usual pancake coma.  You know what a pancake coma is- that 2 hour period after you eat a plate full of pancakes that you can’t seem to remember.  That time when your body is trying desperately to reconcile the amount of pancakes it is forced to digest, and you swear that you’ll never eat such a ghastly amount of  pancakes again.  You know what I’m talking about, don’t pretend that you haven’t taken a 2 hour nap after eating a plate of pancakes, because I know… I know.

I say all this to say that these Raspberry Oatmeal Pancakes do not induce a pancake coma.  It’s amazing, and I can’t even begin to explain the science behind it.  But even after eating a plate full of these little gems, I’m still conscious enough to write this post.  I rest my case.

Try them.  You’ll like them, and I’ll like you.

Oatmeal Raspberry Pancakes

[print this]

from Sunset Magazine

(I made half of this recipe and it yielded 8 medium sized pancakes- enough for 2 people)

1 1/2 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 eggs

1 1/2 cups milk

1 teaspoon vanilla extract

1 cup fresh raspberries (rinsed)

salad oil or butter

1. In a bowl mix oats and buttermilk.  Let stand at least 15 minutes, or up to 30 minutes.

2.  Meanwhile, in a small bowl, mix flour, sugar, baking powder, baking soda and salt.

3.  In a large bowl, beat eggs, milk and vanilla.  Stir in flour and oats mixture.  Mix until evenly moistened, then fold in raspberries.

4.  Place a nonstick griddle, or nonstick frying pan over medium heat.  When hot, coat the pan with a few teaspoons of a light colored oil (you can eyeball the measurement).

5.  Pour batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes.  Turn with a spatula and cook another 1 1/2 to 2 minutes.  Coat pan with more oil as needed to coat remaining pancakes.

6.  Serve the pancakes as cook or keep warm on a baking sheet, in a single layer n a 200 degree oven for 15 minutes, or until you’re able to serve them.

7.  Stack and serve with fresh raspberries, powdered sugar and warm maple syrup.

That’s where it’s at.