Blueberry Oatmeal Pancakes
Last summer we shared our vacation spot, the Central Oregon Coast, with my oldest daughter and their friends.....and a few other folks who just happen to enjoy the area! We have claimed this spot for just about the last 25 years and have so many wonderful memories of our summers there.
Sharing the area with folks who have never been is always fun to do....and we were fortunate to be invited to share picnics and brunches with the group. One morning we had the most fantastic Blueberry Pancakes. After one taste I knew that I would be making these when we got home. I know that you know about my difficulty making pancakes but since I had conquered them once, I decided it could happen again...with a little pre-planning....
The key is to allow the oats to soak in buttermilk overnight! Blueberries can be included it you desire....You can use fresh or frozen blueberries and there is no need to thaw the frozen berries. Press the berries into the individual pancakes after the pancakes have cooked on the first side for a minute or two to set.
Yield 12 pancakes
2 cups rolled oats
2 cups buttermilk
1/2 cup all-purpose flour
2 Tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs, lightly beaten
1/2 cup butter, melted but not hot
Vegetable oil or spray for greasing the pan
Maple syrup, for serving
The night before:
Combine the oats and the buttermilk in a medium bowl. Stir to mix. Cover the bowl with plastic wrap and refrigerate overnight.
In the morning:
Take the bowl from the refrigerator and set aside.
In another medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture and stir to blend. The batter will be very thick.
Warm a large nonstick skillet or griddle over medium-high heat and brush with vegetable oil. To make certain that the pan/griddle is hot enough, sprinkle a few droplets of water onto the surface. It they sizzle, it is ready.
Scoop a scant 1/4 cup batter onto the pan, taking care not to crowd them. (After the pancake has set, it is time to add the blueberries to the individual pancakes.) When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side had browned. Remove the pancakes from the skillet/griddle and place on a platter.
Re-grease the skillet/griddle and repeat with more batter. If you find that the pancakes are browning too quickly, reduce the heat.
Serve with additional blueberries, if desired, and maple syrup!
PRINTABLE RECIPE
These were the very best of the best pancakes!! You won't be disappointed if you should decide to make them!!
I am sharing at Foodie Friday hosted by Michael at Rattlebridge Farm.
Sharing the area with folks who have never been is always fun to do....and we were fortunate to be invited to share picnics and brunches with the group. One morning we had the most fantastic Blueberry Pancakes. After one taste I knew that I would be making these when we got home. I know that you know about my difficulty making pancakes but since I had conquered them once, I decided it could happen again...with a little pre-planning....
The key is to allow the oats to soak in buttermilk overnight! Blueberries can be included it you desire....You can use fresh or frozen blueberries and there is no need to thaw the frozen berries. Press the berries into the individual pancakes after the pancakes have cooked on the first side for a minute or two to set.
Blueberry Oatmeal Pancakes
adapted from the Inn at Fordhook Farm and Orangette
Yield 12 pancakes
2 cups rolled oats
2 cups buttermilk
1/2 cup all-purpose flour
2 Tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs, lightly beaten
1/2 cup butter, melted but not hot
Vegetable oil or spray for greasing the pan
Maple syrup, for serving
The night before:
Combine the oats and the buttermilk in a medium bowl. Stir to mix. Cover the bowl with plastic wrap and refrigerate overnight.
In the morning:
Take the bowl from the refrigerator and set aside.
In another medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture and stir to blend. The batter will be very thick.
Warm a large nonstick skillet or griddle over medium-high heat and brush with vegetable oil. To make certain that the pan/griddle is hot enough, sprinkle a few droplets of water onto the surface. It they sizzle, it is ready.
Scoop a scant 1/4 cup batter onto the pan, taking care not to crowd them. (After the pancake has set, it is time to add the blueberries to the individual pancakes.) When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side had browned. Remove the pancakes from the skillet/griddle and place on a platter.
Re-grease the skillet/griddle and repeat with more batter. If you find that the pancakes are browning too quickly, reduce the heat.
Serve with additional blueberries, if desired, and maple syrup!
PRINTABLE RECIPE
These were the very best of the best pancakes!! You won't be disappointed if you should decide to make them!!
I am sharing at Foodie Friday hosted by Michael at Rattlebridge Farm.
Look great! I love a good blueberry pancake. And the Oregon coast.
ReplyDeleteOkay, you got me on this one. I have all the ingredients, and am always looking for a good pancake recipes. Looks fabulous!
ReplyDeleteI have some steel cut oats that are screaming to be made into this!
ReplyDeleteSuper good looking breakfast Kathy.
ReplyDeleteSounds like you have a ball:)
ReplyDeleteThanks for the recipe too!
Been a while since I visited. These look so yummy. Breakfast for dinner maybe.
ReplyDeleteI think you have definitely conquered pan cakes once and for all Kate. I wish I had a stack for my breakfast this morning.
ReplyDeleteSam