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oat pancakes w berry compote

Confession. I have always felt like I do something wrong when I bake… somehow my expectations aren’t quite met. I’ve mentioned this before, my awkwardness with baked goods. Well, it extends to pancakes. They have never sat entirely well with me, making me heavy and overfull. Not that this stops me making them every now and then. ;)

Well. These pancakes may be the best I have ever had. Big call, I know. Light and fluffy, with crisp and toasty edges. Filling but not overly so, and without that regretful weightiness. I ate these on Saturday. And then again on Sunday. This could seriously become an every-weekend thing. Made with wholemeal and oat flours, everything in this lazy weekend breakfast is super nutritious, despite looking and tasting like decadence on a plate. My copy of Heidi Swanson‘s Super Natural Every Day arrived this week, after a very long wait. And this recipe is from her gorgeous little book – the first of two recipes I made, and I can’t wait to try more.

I made a few small tweaks based on the moment in my kitchen – the recipe below uses my variations. Buttermilk is not something I keep on hand. But I love that there’s a home-made alternative: milk with lemon juice, which thickens and sours the milk so it resembles buttermilk. Love. I also mixed in some chia seeds. And topped everything off with some good yoghurt, a three-minute berry compote, local tea-tree honey and toasted sunflower seeds and walnuts. Bliss!



The compote – which I very much want to call a ‘smoosh’ – is a divine idea to sparkle up breakfasts. Balsamic makes it all syrupy without the need for sugar. Genius. I used a mix of frozen blueberries and raspberries, but any berries would be great. I can’t help but cringe at the thought of applying heat to fresh berries – for me, they’re best naked! Quantities below should earn you enough for a generous tablespoon over your pancakes and a small jar to steer you through the week and lively up your porridge/yoghurt/toast.

Right. Some belated photos from my whistle-stop visit to the Island a few weeks ago… thanks to K for sharing the starfish beauty. Unfortunately I didn’t bring home many shots, but that will be rectified when I disembark there in about four weeks for some much anticipated down-time. Bring. It. On. :)



oat pancakes w berry compote

The original recipe calls for pastry flour – I used normal wholemeal flour. It also uses rye flour – I didn’t have any so doubled the required quantity of oat flour (which was labelled as ‘oatmeal’ – just make sure you use the finely ground stuff). I made only a third the quantity of batter which kept me happy for two breakfasts. Quantities below are for the full recipe which should make 9-12 large pancakes, depending on how large you make them.

ingredients:

pancakes
1 cup wholemeal flour
1 cup oat flour
1 tbspn chia seeds
1.5 tbspn raw sugar
1 tbspn baking powder
pinch of fine-grain sea-salt
2 cups buttermilk (or regular milk with 2.5 tbspn lemon juice stirred through)
3 large eggs, lightly beaten
85g butter, melted and cooled, plus extra for frying

berry compote
3 cups mixed frozen berries, thawed
2 tsp balsamic vinegar

any of these to serve: yoghurt, honey, toasted sunflower seeds, toasted walnuts

method:

If you’re ‘making’ your own buttermilk, add the lemon juice to the milk, stir and let stand at room temperature for about 10 minutes. It should thicken up nicely.

For the compote, heat the berries and balsamic in a pot and gently simmer for three minutes. If you prefer a smoother consistency, smoosh a few berries with the back of a spoon. Remove from heat to cool slightly – the berries should thicken up.

Combine the dry stuff in a large bowl. Whisk the eggs into the buttermilk, then add the melted cooled butter and whisk again.

Add a bit of butter to a medium-hot skillet. Pour the wet ingredients into the dry and mix until just combined. Ladle the batter into the pan – about 3 tablespoons maketh a decent sized pancake. Cook until the bottom firms and goldens up, then flip. Repeat with remaining mixture.

Makes 9-12 large pancakes – enough to feed three or four.

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Comments

  1. Megan says:

    Hi Sam,

    Sorry, it’s been a while since I’ve checked in. Glad to see another brekkie recipe up for me to have a go at and I’ve actually got all of the ingredients handy – love when that happens! As I told you a while back, I planned to get a recipe blog of my own going. I have about 5 posts up now and plan to update it every day. Thanks for being part of the inspiration to get it going – looking forward to having someone design something nice for me to work with!
    How’s bub and home and everything else going?

    M.x

  2. One Small Kitchen says:

    Hi Megan. Great to see your new blog, and how flattering that I’ve been part of the inspiration! I can recommend Zoofusion for web design but I am completely biased! There’s a link on the bottom of the page. All is really well in my world, thanks for asking. Hope you are well too. Sam x

  3. Katrina Harrison says:

    We are having these for breakfast with the kids this morning. So delicious! Love your blog, thank you.

  4. Amber says:

    Fabulous recipe… I had searched for oat pancakes and was thrilled to find that these also called for Chia seeds (I received my first order of Chia yesterday and have been unsure as to how to incorporate them into meals!)

    Substituted Wholemeal flour for Rye and buttermilk for rice milk… topped with goats yoghurt and a little drizzle of maple syrup… Divine!!!

  5. Emily says:

    I made these today and they were fabulous! I did not make the berry compote but instead served with fresh strawberries from the local farm, organic yoghurt and a drizzle of honey – delish! I will definitely be making these again. Myself, hubby and three little munchins were happily munching away on these for afternoon tea, and we have enough leftovers for breakfast tomorrow morning … Yippee :)
    For us today was the start of cutting down and out processed foods. Thank you for making our launch into whole food cooking so yummy x

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