Oatmeal-Raspberry Pancakes with Berry Coulis

James Carrier
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.

Yield:

Makes about 12 pancakes; 5 to 6 servings

Recipe from

Nutritional 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

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

Preparation

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).

Note:

La Norte Restaurant Provençal, Berkeley, California,

May 2002