For some reason I've been thinking about pancakes today. Not just the regular fluffy buttermilk pancakes but something a little more exotic but still with a down home flavour. After all, how exotic can a pancake get and not become something pretentious and overdone. Pancakes should be all about Saturday and Sunday mornings with a pot of strong coffee, a crock of whipped butter and endless supplies of real maple syrup from Quebec pooling on the plate. It should be about licking that very same syrup from your partner's fingers and tasting it on their lips.
Oatmeal Pancakes with blueberries are sounding mighty good right now.
2 cups oats (regular or quick cooking, not steel-cut and not instant)
3 cups buttermilk
3 eggs, well beaten
1/2 cup flour
1 1/2 teaspoon baking powder
1 Tbsp peanut oil
1 - 1 1/2 cup blueberries, fresh or if frozen thawed and drained
Butter or extra vegetable oil for the griddle
1 Put oats into a large bowl, add the buttermilk. Let the oats soak in the buttermilk overnight.
2 Mix in the eggs, flour, baking powder, salt, and peanut oil.
3 Then proceed as with any pancake recipe. Heat a flat iron surface - griddle or large pan - to medium high heat. Oil the pan with either a Tbsp of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. Drop some blueberries carefully over the top of the pancake but don't use too many. Less is more when it's a toss up between wet and soggy pancakes and just the right amount of fruit.
When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve.