Monday, June 22, 2009
Buttermilk Oatmeal Pancakes
This seems to be the week for oatmeal.
I'm making an effort to get rid of all my old cooking magazines. They are like old friends that I have had for many years, some dating back to the early 1970's . But, since we moved and really downsized last year, there just isn't room to keep them. Until now I have kept the magazines intact, never cutting out a recipe. But all that has changed. I am going through a box at a time and I'm cutting out any page that contains a recipe that I think I might try. I'm hoping to end up with one big file instead of over 1,000 magazines.
I found a recipe for Buttermilk Oatmeal Pancakes in Bon Appetit's March 1991 issue.
Moe declared these pancakes, and I quote - "The Best Pancakes I have ever had." The recipe called for Blackberries and for cooking the berries in the pancake. I thought that the pancake held its own without the addition of the fruit. So, I added fresh raspberries on the side along with some crisp bacon.
Home Cookin Chapter: Recipes From Thibeault's Table
Blackberry Oatmeal Pancakes
Source: Bon Appetit March 1991
2 cups rolled oats
2 cups buttermilk
2 eggs, beaten to blend
1/4 cup butter, melted
1/2 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
pinch of ground nutmeg
pinch of salt
2 cups fresh blackberries or forzen blackberries, thawed, drained
warm maple sryup
Mix oats and buttermilk in large bowl. Cover and refrigerate overnight.
Whisk eggs and butter into oatmeal mixture. Mix in flour , sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Heat griddle or heavy large skillet over medium-high. Lightly brush with oil. Ladle batter by 1/2 cupfuls onto griddle. Sprinkle some berries over. Cook until batter bubbles and bottom is deep golden brown, about 3 minutes. Turn pancakes and cook until second sides are deep golden brown. Transfer to plates. Repeat with remaining batter and berries. Serve with warm maple syrup.