07 April, 2012

Oatmeal Blueberry Pancakes

This reasonable recipe for oatmeal buttermilk blueberry pancakes was lifted from the venerable New York Times archive and properly executed on a good friday morning, with a couple tiny ingredient switches to accommodate what I had on hand.  I made a batch (one dozen) and stuck the remainder in the freezer in packets of three.  I will thaw for a quick breakfast another day, when I officially miss the weekend.  

Many fruits could be substituted for blueberry - banana, raspberry, blackberry.  I'd even try pear.

Cook's note: the batter has to sit for an hour (or overnight) so plan ahead ... they're worth the wait.

Oatmeal Buttermilk Blueberry Pancakes
From The New York Times / Martha Rose Shulman

1/2 cup rolled oats
1/2 cup milk
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 1 /2 cups buttermilk (I never buy "real" buttermilk, instead I add fresh lemon juice to ordinary milk)
1 teaspoon vanilla extract (I prefer to use maple extract)
3 tablespoons canola oil (I used grapeseed oil)
1 cup fresh or frozen blueberries (or other berries/banana)

Mix the oats with the 1/2 cup of milk and set aside.

Sift together the flours, baking powder, baking soda, sugar and salt.

In another bowl, whisk the eggs, then add the buttermilk (or milk and lemon juice) and whisk together.  Now whisk in the vanilla (or maple) extract and the oil.

Add the flour mixture to the egg mixture and whisk tougher, but do not over beat.  Fold in the oat mixture.  Let sit for one hour, or refrigerate overnight.

Get a nonstick pan hot and add a bit of oil (if necessary).  Drop 1/4 cup spoonfuls onto the hot pan.  Decorate each pancake with 5-7 blueberries (depending on their size).  Cook until bubbles begin to break through, and the edges are light brown, about 2-3 minutes.  Flip and cook the other side for about 30 seconds or until nicely browned.  Continue making pancakes until the batter is used up.

Keep well wrapped in the refrigerator for a few days, or freeze them for up to a few months.