Saturday, March 31, 2012

Oatmeal Pancakes with Blueberry Compote

It's no secret that we like special breakfasts around here on the weekends.

Pancakes and French toast of course don't grace our breakfast table every weekend, but on a rainy Saturday morning? There's really nothing better.

Matt was in the mood to make pancakes this morning, so he got to work on the 'cakes while I made the blueberry sauce to go with them. I like making fruit sauces because they're an easy way to get a fruit serving in for the morning, and they're a healthy alternative to dousing our pancakes with maple syrup. Of course they're delicious, too. We used frozen blueberries this morning, and they were just as tasty as fresh ones.

These pancakes are based on a Joy of Cooking recipe; the original recipe is great, but the addition of oatmeal gives the pancakes a nice chewy texture as well as a little more fiber and staying power.

This recipe makes quite a few pancakes, so you can either cut it in half or do what we do - freeze the leftovers and throw them in the toaster whenever you want 'em.

What a delicious way to start the weekend!

Oatmeal Pancakes with Blueberry Compote

Makes about 16 4-inch pancakes and 2 servings of compote
Pancake recipe adapted from The Joy of Cooking's "Pancakes or Griddle Cakes"

Ingredients - Pancakes
1 1/2 cups flour
3/4 cup oatmeal
3 Tbsp. sugar
1 3/4 Tbsp. baking powder
1 tsp. salt
1 1/2 cups milk
3 Tbsp. butter, melted
2 eggs
1/2 tsp. vanilla

Ingredients - Blueberry Compote
1 1/3 cups blueberries (fresh or frozen)
1 1/2 tsp. (2 packets) Truvia
1/2 tsp. vanilla
3 tsp. water
1/2 tsp. lemon juice

To make the pancakes: In a large bowl, whisk together flour, oatmeal, sugar, baking powder and salt. In another bowl, combine milk, butter, eggs and vanilla. Mix the liquid ingredients quickly into the dry ingredients; do not overbeat, just mix enough to moisten the dry ingredients. Cover and refrigerate for at least 15 minutes, or up to 6 hours. Pour batter onto hot griddle greased with cooking spray (use 1/4 cup batter for each pancake); cook for 2-3 minutes, then flip and cook for 1 more minute, until golden brown and puffed up.

To make the blueberry compote: While the pancake batter is resting, make the compote. Pour blueberries, Truvia, vanilla and water into a saucepan and bring to a gentle boil over medium heat. Once bubbling, reduce heat to low and simmer very gently for about 10 minutes, until blueberries start to burst and sauce thickens slightly. Add more water if the sauce becomes too dry or thick. Just before serving, add the lemon juice.

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