Ingredients: |
Ingredients: Cran-Raspberry Topping (may be prepared up to 2 days in advance):
1 (12 oz.) bag of fresh or frozen cranberries, washed, discard those that don't look good
3/4 c. orange juice
1/2 c. sugar
1 12 oz. bag frozen raspberries
Oat Cakes:
1 c. rolled oats
3/4 c. quick-cooking oats
1/2 c. all-purpose flour
1/4 c. whole-wheat flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. milk
2 large eggs, at room temperature
3 T. butter
3 T honey
Creme fraiche topping, if desired
Cinnamon for dusting
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Directions: |
Directions:Topping:
In medium saucepan, combine cranberries, orange juice, and sugar. Bring to a boil over medium heat. Reduce heat to low. Cover stirring occasionally for 8-10 minutes or until the cranberries have popped. Remove pan from heat. Stir in raspberries. Serve warm or chilled.
Oat Cakes:
In medium bowl combine the dry ingredients; both oats, both flours, baking powder, baking soda and salt. In a small bowl, combine the wet ingredients: milk, eggs, butter (melted), and honey. Wisk together. (Tip: The honey slides out of the tablespoon easily if you have put the melted butter in the tablespoon first.) Pour wet ingredients into the dry ingredients. Stir to form a smooth batter.
Heat a heavy skillet over medium high heat until water droplets sizzle on the skillet. Lightly butter the skillet.
For each pancake, pour about 1/3 c. of batter onto the hot griddle. Cook for approximately 2 minutes or until many bubbles appear on the surface and the edges look dry. Before turning the pancakes, lift the edges to check that the undersides are golden brown. Turn the pancakes and cook for 1-2 minutes more or until the undersides are golden brown. Dust with cinnamon. (I actually do this while they are cooking.) Add creme fraiche (if desired) and the cran-raspberry topping.
This recipe is from "The Best of Waffles and Pancakes" cookbook by Jane Stacey |
This recipe for Katie's favorite Oat Cakes with Cran-Raspberry Topping is from