Sunday, March 16, 2008

Oatmeal Pancakes for Two

Ever since discovering the original recipe for these, they've become a Sunday tradition. Really, they're kind of a redux of our breakfasts the other six days of the week. Oatmeal! Dad used to say that's all he got to eat as a kid. It was "mush in the morning, mush for lunch, and mush for supper!" But I kind of wonder about that, since he also had to walk to school uphill both ways, in the snow. His lament was lost on me however, since I do believe that I could very happily eat some version of mush 3 times a day! :-) Someday, I'll have to post on my favorite daily breakfast concoction. But today, I praise our Sunday treat, deee-licious oatmeal pancakes with fruit topping.

This recipe makes 10 pancakes that are each 1/4 cup measure of batter large. The original recipe calls for double the amounts...but since there are just the two of us, I'll type it up as I make it.
I've also changed the original recipe up by using spelt flour in place of white flour and I add vanilla, cinnamon and nutmeg. You can leave all of these things out and still end up with a mighty fine pancake. Make sure you plan ahead, since the oats need to soak overnight in the buttermilk!

Oatmeal Pancakes...nom, nom, nom...

1 cup Quaker Old Fashioned rolled oats
1 1/2 cups low-fat buttermilk
2 large eggs well beaten (use 3 whole eggs if doubling)
1 tsp pure vanilla
~1/4 tsp almond extract (optional)
1/4 cup flour (again, I use spelt flour and I'm sure whole wheat flour would work fine too)
3/4 teaspoon baking powder
1/2 tsp cinnamon

1 Tbs sucanat, evaporated cane juice crystals (or other sweetener)
1/4 tsp fine sea salt
1 1/2 teaspoons grapeseed, canola, or other neutral flavored oil
a bit of freshly grated nutmeg if you want  (so good!)

Put oats into a large bowl, add the buttermilk. Let the oats soak in the buttermilk overnight.

Set oven it's lowest setting and put a sheet pan covered with foil in to warm.

Mix in the eggs, flour, baking powder, fine sea salt, cinnamon, Sucanat, vanilla, almond extract, nutmeg and canola oil.

Then proceed as with any pancake recipe. Heat a flat iron surface - griddle or large pan - to medium heat. If you need butter, use it, but we have a non-stick griddle and don't need any. They're about~18 bucks from Sears...get one! :-) Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide (a 1/4 cup measure is a nice amount). When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Serve immediately or keep warm in the oven until ready to serve.

Serve with whatever you like to top your pancakes with. We use butter, and I often whip up a fruit topping with whatever frozen fruit we happen to have in the freezer. My basic recipe follows...

Fruit Pancake/Waffle Topping:

1 bag of frozen fruit (This morning I used blueberries and cherries)
Juice of 1/2 a lemon or more to taste
Agave nectar or sweetener of choice to taste
a pinch of salt
cornstarch and ~1 Tbs. water

Put the fruit and lemon juice into a sauce pan over med.-low heat, covered. Mix about 1 Tbs water and 1 Tbs. cornstarch in a small bowl. Check on your fruit and when pretty much thawed, add a couple squeezes of agave nectar and a pinch of salt. When simmering add your cornstarch and cook until thickened. Adjust taste if needed with more lemon juice and/or more sweetener.
That's all there is to it. I eat the leftover topping mixed with plain yogurt for a treat.

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