Recipe: Oatmeal-yogurt pancakes with blackberry crush
Deep, dark purple blackberries, crushed over heat, polish off your pancakes with a decadent finish that's antioxidant rich and delicious. When blackberries are out of season, replace them with any juicy berry, like blueberries or black raspberries.
- 2 cups/480 ml fresh blackberries
- 1/4 cup/50 g raw or turbinado sugar
- 1/4 cup/60 ml pure maple syrup, plus more if needed
- 1-2/3 cups/190 g all-purpose/plain flour
- 2/3 cup/55 g old-fashioned rolled oats
- 2 tbsp granulated sugar
- 1-1/4 tsp baking powder
- 1/4 heaping tsp baking soda/bicarbonate of soda
- 1/4 tsp fine sea salt or iodized salt
- 1 cup/240 ml Greek yogurt, plus more for garnish
- 1cup/240 ml whole milk
- 4 tbsp/55 g unsalted butter, melted, plus more for the pan
- 2 large eggs
1 To make the Blackberry Crush: Combine the blackberries and sugar in a medium bowl and mash slightly with a fork. Strain the juice into a small pot and reserve the berries. Heat the juice over medium heat and simmer until it is thick, syrupy, and easily coats the back of the spoon, about 8 minutes. Remove from the heat, stir in the maple syrup. Cool slightly, and pour over the berries. Adjust the sweetness with additional maple syrup if needed. Set the syrup aside.
2 To make the pancake recipe: Whisk together flour, oats, sugar, baking powder, baking soda/bicarbonate of soda, and salt in a large bowl. In a separate bowl, whisk together the yogurt, milk, the melted butter, and eggs. Make a well in the center of the dry ingredients, and whisk in the wet ingredients until well incorporated. The batter should be thick, with little tiny bubbles on the surface.
3 Heat a cast-iron or nonstick griddle or heavy frying pan over medium heat until a drop of water sizzles when splashed on the pan. Brush the griddle lightly with melted butter. Drop about 1/2 cup/75 ml of batter per pancake onto the hot griddle, leaving about 1 in/2.5 cm or so between pancakes. When bubbles form around the edges of the batter, gently lift and flip the pancakes with a flexible spatula. Cook on the other side until the pancakes are golden brown around the edges, about 2 minutes. Don’t worry if the first one doesn’t come out perfect—just adjust your heat as needed and nibble on the practice pancake while you stack up a plate of beauties. Repeat, adding more butter to the pan as needed until all the pancakes are cooked.
4 To serve, stack the pancakes as high as you dare, and garnish with butter or additional Greek yogurt and a generous ladle of Blackberry Crush. Serve hot and fresh.
PS: If you like light, evenly golden brown pancakes, go light on the butter in the pan, and keep the heat on your griddle nice and low. If you prefer a pancake with a crisper exterior and a golden rim, cook pancakes at slightly higher heat, using enough butter to sizzle and foam in the pan between each batch.
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Excerpt from The Newlywed Cookbook by Sarah Copeland. Copyright © 2011 by Sarah Copeland. Photography Copyright © 2011 by Sara Remington. Excerpted by permission of Chronicle Books. All rights reserved.