Monday, March 10, 2014

Blueberry Oatmeal Pancakes

I absolutely love Pinterest. Essentially, I use it as my "to try" bookmark folder for food, craft projects, and numerous other ideas. I love that you save/post not only a direct link to the website, but also a picture to remind you what you're pinning. Beyond my own virtual clippings, it's a treasure trove of ideas. You can search or simply sit back and watch what your friends are pinning. This morning I came across this recipe from a new-to-me food blog called Damn Delicious. I've tried oatmeal pancake recipes in the past, with mixed success. My favorite oatmeal pancake recipe thus far has been this one from Martha Stewart. However, like the others, it's a bit labor intensive because you have to haul out the food processor. Today's recipe trumps all the rest. It's a simple dump and mix procedure, one which could easily be made into a freezer or shelf mix. Yogurt keeps the oats from sapping up all the moisture of the pancake without requiring a presoak of the oats, yet still leave the crunch and texture I think of when I think of oatmeal in pancakes.

The only catch I can think of that might make this recipe something reserved for special brunches is that not everyone may have Greek yogurt (or any yogurt) in their fridge. But the same could be said of buttermilk. Some people always have a quart handy, others only buy it for special occasions. Fortunately, I've been on a Greek yogurt kick and have even started making it in my yogurt maker. My home version is not as tangy as commercial, but that didn't hurt the recipe a bit, so I feel safe in recommending whatever plain yogurt you might have on hand. I adhered to the original recipe, except to swap white whole wheat flour for the all purpose.

On to pictures and the recipe!

Blueberry Oatmeal Pancakes
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1 2/3 cups white whole wheat (or all purpose) flour
2/3 cup rolled oats
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain Greek yogurt
1 cup skim milk
4 tablespoons butter, melted
2 large eggs
1 cup blueberries

Preheat griddle to 350 degrees and oven to 200 degrees.

Whisk together dry ingredients.

Make a well in the center of the dry ingredients and mix together all wet ingredients except for blueberries. Gently incorporate wet with dry into thoroughly mixed.

Stir in blueberries. Note: the batter will be quite thick.

For nicer browning, spray hot griddle before pouring batter. Ladle or spoon 1/3 cup for conventional-sized pancakes, 2 tablespoons for dollar-sized. Cook until tiny bubbles appear, about 2-4 minutes. Flip and cook for another 2 minutes.

Serve with your favorite syrup. Keep pancakes warm in oven until ready for serving.

Serves 4-6

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