I do try to eat healthily, I really do. I buy kale by the huge bagful and tomatoes by the branch. I have bushes of herbs outside my back door. I stock up on bananas, strawberries and blueberries to accompany my granola and muesli breakfasts. But sometimes, just occasionally, one needs pancakes for breakfast.
I do believe all things in moderation are ok. A glass of wine, not a whole bottle. A couple of chocolate truffles, not an entire boxful. Pancakes for breakfast now and again, not every day. Besides, these pancakes have oats, and raisins so they aren’t all bad and indulgent. And you’re allowed to indulge occasionally, thats ok. Just make sure you go to the gym afterwards. Or go for a run. Or get on your exercise bike/cross-trainer that I know has been acting as a glorified clothes horse in your house for the last year.
I did run into the small hurdle of not having any buttermilk on hand when I got the idea into my head that I wanted to make these, but I wasn’t going to let that little insignificant detail put a damper on my plans. Luckily I had some full cream milk, and there are a few ways to make buttermilk. Most involve 1 cup of full cream milk, and then adding 1 tablespoon of wither lemon juice, vinegar or cream of tartar. Either will work, so go with whatever you have on hand. (I found that the cream of tartar option took quite a while before I got a good buttermilk consistency, so maybe go with lemon juice or vinegar in the first instance).
I’m impatient when it comes to cooking pancakes. I drop the delicious batter into the pan, and its HARD, SO SO HARD to leave them long enough. Leave them until they get little bubbles. Leave them until those bubbles make their way to the surface. Leave them until all those little bubbles start popping. Then leave them a minute more just to make sure. And then flip them over. But be strong, wait and watch them. If you are struggling to wait, then distract yourself juicing oranges, or brewing coffee, or browsing your favourite cake/cook book. Its worth the wait not to knock all the air out of these delicate little pancakes.
Serve them up with syrup, lemon juice, cinnamon, fresh fruit, or whatever tickles your fancy as a pancake accompaniment. Me, I’m partial to syrup, lemon juice and cinnamon, but I have been told before that this is a weird combination, so don’t take my word for it. Try it yourself.
Raisin Oat Pancakes
From Joy the Baker
Makes quite a few pancakes, enough for breakfast for 4
What you will need:
1 1/2 cups flour
heaping 1/2 cup old fashioned oats
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
healthy pinch of freshly ground nutmeg
2 cups buttermilk
1 tablespoon pure maple syrup
4 tablespoons butter, melted and cooled
½ teaspoons vanilla extract
1/2 cup golden raisins
oil or cooking spray (for cooking)
What to do:
In a large bowl beat eggs. Add buttermilk, butter , maple syrup and vanilla and mix well. Add flour, oats, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Fold in raisins and let batter set for a few minutes.
Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough.
Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.