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Sweetheart Oat Pancakes

2

  • Prep Time5 mins
  • Total Time17 mins
  • Makes4 Servings
Sweetheart Oat Pancakes

Andrew Grinton

Make these sweetheart oat pancakes for someone you love.

Ingredients

  • 1 cup all-purpose flour

  • 3/4 cups oat flour

  • 1/4 cup whole wheat flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 2 large eggs

  • 2 cups buttermilk, well shaken

  • 3 tbsp unsalted butter, melted

  • 1 tbsp honey

Berry Syrup

  • 1 cup maple syrup

  • 2 cups frozen blueberries, or raspberries

Instructions

  • Combine flours, baking soda and salt in a large bowl and whisk until fully mixed.

  • Combine eggs, buttermilk, butter and honey in a bowl and whisk until uniform.

  • Pour buttermilk mixture over flour mixture and whisk until all dry ingredients are absorbed (do not over-mix). Batter should be just a little lumpy.

  • Heat a non-stick griddle or large frying pan on medium heat. Use a turkey baster or a squeeze bottle to suck up batter and squeeze out to make heart-shaped pancakes in the pan. Remember that the first designs you make will be the darkest, and you can use a spoonful of batter to fill in the middles.

  • After about 2 min (or when bubbles appear in the batter), flip pancakes and cook about 1 min longer. Serve with Berry Syrup.


Nutrition (per serving)

Calories 427, Protein 16g, Carbohydrates 55g, Fat 16g, Fibre 3g, Sodium 744mg.

Berry Syrup

PREP: 1 MIN COOK: 3 MIN

1 cup maple syrup 2 cups frozen blueberries or raspberries

1. Combine maple syrup and berries in a pot over medium-low heat and cook gently for 3 min or until fruit is warmed through and syrup is coloured with berry juices. Leftover syrup will keep refrigerated for a week.

MAKES 8 ADULT-SIZED SERVINGS. IN A SERVING: CALORIES 124; PROTEIN 0 G; CARBS 31 G; FAT 0 G; FIBRE 1 G; IRON 1 MG; SODIUM 5 MG

This article was originally published on Feb 01, 2013

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