Some people like to sink into a bathtub filled with warm water with bubbles up to their neck while some of us (ahem, me) find the same decadent experience in concocting a breakfast not consisting of cereal and milk.
In the past, weekends were the only time I could truly make something a bit more involved like from scratch pancakes or homemade muffins. I've been inclined to experiment a bit more with breakfast recipes lately as I am trying to encourage my son to eat more for breakfast. I'm aiming for hearty and healthy yet still pleasing to the 3-year-old (and 33 year-old) palate.
Which leads me to today's breakfast experiment: homemade raspberry oatmeal pancakes.
Do yourself a favor and make these next weekend. Even the little man ate these up. I served them with the traditional maple syrup, but next time, I will also make a simple raspbery sauce to drizzle on the pancakes, too.
There is a small amount of sugar in the recipe (given how many pancakes the recipe produces) but the sweetness of the raspberries makes up for the low sugar. You'll notice in the recipe that you need to mix the oats with the yogurt concoction and let it sit for 15-30 minutes. This seems an annoying extra step but what it does is soften the oats so they blend more easily into the actual pancake batter. It's worth the extra time and the oats lead to a much more substantive and yet healthy pancake.
Besides, think of what you can do with an 15-30 minutes on a Sunday morning while your oats soften.
Perhaps read the New York Times Sunday Style Section?
Blissful.
Oh wait. In my case, you take a walk to buy the eggs you realized you were out of that you will need to complete your pancakes.
A last piece of advice: although these pancakes are really good, unless you are feeding a family of 6+ or are on a real carb binge (been there, done that), I strongly suggest cutting the below recipe in half. There was just more pancake goodness than we needed.
But I suppose there are worse problems.
 |
| Raspberry Oatmeal Pancakes |
Ingredients
*1 1/2 cups rolled oats
*3/4 cup plain yogurt mixed with 1/4 cup milk (this creates a buttermilk-like mixture)
*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 raspberries
Details
*In a bowl, mix oats and yogurt/milk mixture; let stand at least 15 minutes or up to 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.
*Place a nonstick griddle over medium heat; when hot, coat lightly with butter and adjust heat to maintain temperature. Pour batter in 1/4-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 with more butter as necessary to cook remaining pancakes.
*Recipe adapted from La Note in Berkeley, CA
No comments:
Post a Comment