Oatmeal Raspberry Pancakes with Berry Coulis (Jam)
1 1/2 cups rolled oats
1 cup buttermilk
1 1/2 cup flour
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 large eggs
1 1/2 cups milk
1 TBS vanilla
1 cup fresh respberries, rinsed
canola oil (or any vegetable oil)
2 cups fresh blueberries
2 cups fresh raspberries
1 1/2 cups sugar
1/4 cup lemon juice 1 tsp lemon juice (optional; omit if you used milk)
sprinkle of cinnamon and nutmeg (optional)
butter and/or canola oil for frying
1. In a 3-4 quart pan combine 2 cups blueberries, 2 cups raspberries, 1 1/2 cups sugar and 1/4 lemon juice. Bring to a boil over medium high heat then reduce heat and simmer, stirring occasionally until berries begin to disintegrate and mixture thickens, about 15 minutes.
2. Press through a fine strainer into a bowl, extracting as much of the liquid as you can by pressing the berries with the back of a spoon; discard seeds and skins. Serve warm over the pancakes. If its too thick add a bit of water.
1. In a bowl, mix oats and buttermilk. Let stand 15-30 minutes.
2. In a small bowl mix flour, sugar, baking soda and baking powder, and salt.
3. In a large bowl beat eggs, milk and vanilla. Stir in flour and oat mixtures just until evenly moistened, then gently stir in raspberries.
4. Place a 12 inch non-stick pan or griddle over medium heat (350). When hot, coat with oil. Pour batter in half cup portions and cook until pancakes are browned on the bottom and edges and look dry, about 2 minutes; turn with a spatula and brown other side, about 1 1/2 to 2 minutes. Coat pan if necessary to cook remaining pancakes.
5. Serve, or keep warm on stacked plate in a 200 degree oven for up to 15 minutes. Stack pancakes on plates and serve with berry coulis.
~*~ From Sunset Magazine ~*~