Oatmeal Pancakes With Cranberry Syrup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Published in Gourmet magazine, November 1992 Ingredients:
1 (12 ounce) bag fresh cranberries (picked over) |
1/2 cup water |
1 cup sugar |
3/4 cup light corn syrup |
2 cups old fashioned oats |
1/2 cup all-purpose flour |
1/3 cup sugar |
1 teaspoon double-acting baking powder |
1 teaspoon baking soda |
2 cups buttermilk |
2 large eggs |
vegetable oil or melted butter, for brushing griddle |
Directions:
1. Syrup:.
2. In a heavy saucepan, combine the cranberries and water; simmer 10-15 minutes (or until the berries have burst), stirring occasionally.
3. Strain the mixture through a sieve into a saucepan, pressing hard on the solids.
4. Stir in in the sugar and corn syrup and boil for 2 minutes, skimming off the foam. Let the syrup cool slightly before serving. (The syrup keeps for 1 month; cover and chill).
5. Pancakes:.
6. In a large bowl, stir together the oats, flour, sugar, baking powder, and baking soda.
7. In a medium bowl, whisk together the buttermilk and eggs. Whisk the egg mixture into the flour mixture until combined well. Allow the batter to stand at room temperature for 1 hour or chilled overnight.
8. Heat a griddle over medium heat. Brush with oil or butter.
9. Drop the batter by 1/4-cup measures onto the griddle; cook pancakes for about 2 minutes on each side, or until they are golden brown. Serve with the syrup.
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