Oatmeal Yogurt Pancakes with Blackberry Crush Recipe
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Category: |
Category: |
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Blackberry Crush |
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Ingredients: |
Ingredients: 2 cups/480 ml fresh blackberries
1/4 cup/50 g raw or turbinado sugar
1/4 cup/60 ml pure maple syrup, plus more if needed
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Directions: |
Directions:Combine the blackberries and sugar in a medium bowl and mash slightly with a fork. Strain the juice into a small pot and reserve the berries. Heat the juice over medium heat and simmer until it is thick, syrupy, and easily coats the back of the spoon, about 8 minutes. Remove from the heat and stir in the maple syrup. Cool slightly, and pour over the berries. Adjust the sweetness with additional maple syrup if needed. Set the syrup aside. |
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Pancakes |
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Ingredients: |
Ingredients: 1 2/3 cups/190 g all-purpose/plain flour
2/3 cup/55 g old-fashioned rolled oats ( I prefer to grind my oats in the blender or just use oat flour)
2 tablespoon granulated sugar
1 1/4 teaspoon baking powder
1/4 heaping teaspoon baking soda/bicarbonate of soda
1/4 teaspoon fine sea salt or iodized salt
1 cup/240 ml Greek yogurt, plus more for garnish
1cup/240 ml whole milk
4 tablespoons unsalted butter, melted, plus for the pan
2 large eggs
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Directions: |
Directions:Whisk together flour, oats, sugar, baking powder, baking soda/bicarbonate of soda, and salt in a large bowl. In a separate bowl, whisk together the yogurt, milk, the melted butter, and eggs. Make a well in the center of the dry ingredients, and whisk in the wet ingredients until well incorporated. The batter should be thick, with little tiny bubbles on the surface.
Heat a cast-iron or nonstick griddle or heavy frying pan over medium heat until a drop of water sizzles when splashed on the pan. Brush the griddle lightly with melted butter. Drop about 1/3 cup/75 ml of batter per pancake onto the hot griddle, leaving about 1 in/2.5 cm or so between pancakes. When bubbles form around the edges of the batter, gently lift and flip the pancakes with a flexible spatula. Cook on the other side until the pancakes are golden brown around the edges, about 2 minutes. Don’t worry if the first one doesn’t come out perfect—just adjust your heat as needed and nibble on the practice pancake while you stack up a plate of beauties. Repeat, adding more butter to the pan as needed until all the pancakes are cooked.
To serve, stack the pancakes as high as you dare, and garnish with butter or additional Greek yogurt and a generous ladle of Blackberry Crush. Serve hot and fresh.
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: A friend of mine from college became a food writer and cookbook author. Let me tell you -- this woman really knows her pancakes! This recipe is from her first book The Newlywed Cookbook. Greek yogurt make these pancakes downright ethereal -- so light and fluffy. But you can use any acidic liquid like -- sour cream, regular yogurt, even buttermilk in a pinch. You can cut the recipe in half, too, if you're not feeding a group.
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