It’s hard to beat a special summer breakfast loaded with fresh berries. Similar to the muffins in my last post, the whole wheat flour and oats in the batter make this special treat a substantial meal as well.
This recipe was adapted from New York Times, contributed by Martha Rose Schulman. I decreased the batter resting time and increased the amount of blueberries. Delicious!!
- ½ cup rolled oats
- ½ cup low-fat milk
- 1 cup whole wheat flour
- ½ cup unbleached all-purpose flour
- 2 tsp baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2 large eggs
- 1 ½ cups buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons canola oil
- 1 1/2 cups fresh or frozen blueberries
- Combine the milk and rolled oats in a bowl, and set aside.
- Whisk together the flours, baking powder, baking soda, sugar and salt.
- In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
- Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight. (I let it sit for 30 minutes without a problem.)
- If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
- Serve hot with a small amount of butter and maple syrup.
Note: Keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.
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Posted in Recipes, The Piggy Pancake (Breakfast)
Tags: blueberries, blueberry, blueberry pancakes, breakfast, buttermilk, oat, oatmeal, pancakes, rolled oats, whole wheat
When I saw the photo of this pancake in Martha Stewart Living, I had to have it!! My daughter felt the same way. When I pulled it out of the oven, she said that it looked just like the picture in the magazine! What a complement- although the biggest complement was that she said she loved it so much she wanted it for her birthday breakfast (in November…)!! 🙂 This recipe was adapted from Martha Stewart Living; I used low-fat buttermilk and baking soda as a substitute for whole milk. So pretty & tasty! So much easier than flipping pancakes too. Yay for blueberry season! 🙂
A perfect addition to Fiesta Friday #19 at the Novice Gardener this week (especially since I will make it there for for breakfast today!).
- 1 cup all-purpose flour
- 3 tablespoons plus 1 teaspoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 3/4 cup buttermilk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
- 1 cup blueberries (about 5 ounces)
- Confectioners’ sugar, for serving
- pure maple syrup, for serving
- Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven.
- Whisk together flour, 3 tablespoons granulated sugar, baking powder, baking soda and salt in a bowl. Whisk together buttermilk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
- Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat.
- Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
- Bake until golden brown and cooked through, about 20 minutes (on convection) to 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners’ sugar and serving with syrup.
One Year Ago: