Oatmeal-Raspberry Pancakes with Berry Coulis |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Cooks at La Note in Berkeley, California, swirl a little of the jamlike coulis on top of the pancakes. You can make the coulis up to 1 week ahead; chill airtight. Also offer butter and syrup with the pancakes. Ingredients:
1 1/2 cups 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 large eggs |
1 1/2 cups milk |
1 teaspoon vanilla |
1 cup fresh raspberries, rinsed |
salad oil |
berry coulis |
Directions:
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 soda, baking powder, and salt.
3. 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.
4. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Pour batter in 1/2-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 oil as necessary to cook remaining pancakes.
5. Serve the pancakes as cooked, or keep them warm in a single layer on baking sheets in a 200° oven for up to 15 minutes. Stack pancakes on plates and serve with berry coulis (see notes).
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