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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 22%
  • Protein: 13g
  • Fat: 8.2g
  • Saturated fat: 2.6g
  • Carbohydrate: 53g
  • Fiber: 3.9g
  • Sodium: 591mg
  • Cholesterol: 149mg

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

Preparation

  1. 1. In a bowl, mix oats and buttermilk; let stand at least 15 minutes or up to 30 minutes.
  2. 2. Meanwhile, in a small bowl, mix flour, sugar, baking soda, baking powder, and salt.
  3. 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. 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. 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).
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