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Oatmeal-Raspberry Pancakes with Berry Coulis

James Carrier
Yield Makes about 12 pancakes; 5 to 6 servings
Notes: Cooks at La Note in Berkeley, California, swirl a little of the jamlike coulis on top of the pancakes. You can make the coulis up to 1 week ahead; chill airtight. Also offer butter and syrup with the pancakes.

Ingredients

  • 1 1/2 cups rolled oats
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla
  • 1 cup fresh raspberries, rinsed
  • Salad oil
  • Berry coulis

Nutrition Information

  • calories 341
  • caloriesfromfat 22 %
  • protein 13 g
  • fat 8.2 g
  • satfat 2.6 g
  • carbohydrate 53 g
  • fiber 3.9 g
  • sodium 591 mg
  • cholesterol 149 mg

How to Make It

  1. In a bowl, mix oats and buttermilk; let stand at least 15 minutes or up to 30 minutes.

  2. Meanwhile, in a small bowl, mix flour, sugar, baking soda, baking powder, and salt.

  3. In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened, then gently stir in raspberries.

  4. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Pour batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

  5. Serve the pancakes as cooked, or keep them warm in a single layer on baking sheets in a 200° oven for up to 15 minutes. Stack pancakes on plates and serve with berry coulis (see notes).

La Norte Restaurant Provençal, Berkeley, California