In this crazy world we are living in, may I recommend: THIS.
I enjoyed it all weekend long. And potentially will at work too this week; need to work on my commuting/storing/serving-on-desk system.
I definitely had it last night for dinner. Because I have never regretted “breakfast for dinner,” and neither would you.
This recipe is a mash-up of a healthier pancake recipe and a little inspiration from Food + Wine magazine. My friend AWP has mentioned in the past that her kids love the pancake recipe; I think it came up when we were discussing oat flour. Oat flour doesn’t have to be a fancy specialty flour. You can make it yourself by putting oats in your food processor and pressing “on.”
The batter comes together quickly from items you probably have in your pantry and fridge (or should have!), and the berries make it a bit healthier than straight syrup (… or, if you’re me, straight sugar – hey, we all have our food quirks!).
This recipe is also a huge win because it reheats so well. Just freeze the pancakes and reheat for 90 seconds with some fruit alongside, and you will be hard-pressed to call it “leftovers.” The fruit just gets better, the longer it hangs with the sugar. Make a batch or two on Saturday and enjoy for the weekend – and next!
If sometimes you scroll through the photos in my posts and you feel like you’re kind of watching the food disappear bite by bite…
You have excellent instincts.
- 3 c mixed fresh berries
- 1-2 T sugar
- 1 c oat flour
- 5-6 T flour (wheat, white, or a mix)
- 1 T sugar
- .5 t baking powder
- .5 t baking soda
- .5 t cinnamon
- pinch of kosher salt
- 1 c buttermilk (I recommend this recipe, which uses almost 1 cup of skim milk and a few teaspoons of fresh lemon juice)
- 2 T unsalted butter, melted
- 1 egg
- Heat the oven to 350.
- Clean the berries and chop any large strawberries into smaller pieces.
- Place the berries on a rimmed cookie sheet and toss with 1-2 T sugar.
- Roast for about 10 minutes, until the berries soften.
- Combine the dry ingredients and whisk together in a medium bowl.
- Add the wet ingredients, and stir.
- Your batter may seem thin; you can add a few tablespoons of flour, or you can try it out. It is probably fine!
- Heat something nonstick - a griddle, or two regular non-stick skillets, like me... - over medium heat.
- Spray cooking spray on the pan.
- Using either a medium cookie scoop, or a quarter-cup measuring cup filled halfway, scoop the batter onto the hot pan.
- When you see bubbles on the pancake, flip it over.
- After another 30 seconds or so, the bottom will be browned and the pancake is done!
- Repeat, spraying with cooking spray before each new batch of batter is poured, until you are out of batter. You may find you need to reduce the heat once the pan has been going for a while.
- The berries should be done about the same time you wrap up with the pancakes. Spoon the hot roasted berries over a stack of three pancakes.
The pancakes freeze well, the berries refrigerate well, and the whole recipe reheats very well. The pancakes will be best within 3-4 weeks, and the berries will probably last that long too, in the fridge, when sealed tight. To freeze, I put small pieces of parchment in between the pancakes. When I'm ready for them, I microwave three pancakes, and a few spoonfuls of the berries, which will have made a bit of syrup in its bowl. I microwave them separately, but simultaneously (so the syrup doesn't soak into the pancakes before I'm ready for it to!) for 90 seconds.
Remove the parchment paper, pour on the fruit syrup, and enjoy your 90 second gourmet breakfast!
You don’t have to add the fruit if you don’t want to! These pancakes are hearty and just lovely on their own. I don’t like overly-fluffy pancakes that seem more like cake than a breakfast food. Let me clarify: of course I love things that taste like cake. It’s just not sustainable for breakfast. So, I guess I don’t like overly-fluffy pancakes for breakfast. But these guys make the cut.
But, I mean, hot roasted sugared fruit only helps situations…