Red Velvet Banana Pudding

My friend’s daughter is in love with Magnolia Bakery’s Famous Banana Pudding. She inspired me to peek at the recipe in their cookbook and to try this unique, upgraded version. The book declared that this is actually the “ultimate version.” 🙂

The recipe was adapted from The Magnolia Bakery Handbook- A Complete Guide for the Home Baker: Baking Made Easy with 150 Foolproof Recipes & Techniques by Bobbie Lloyd. I used red gel food coloring and modified the method. I also layered the dessert in various individual glass serving bowls. Fun. We love red velvet anything so this was very well received! I’m not sure that it even needed the bananas. 😉

This “ultimate version” requires advanced planning. I made the cake a day in advance. I would also recommend making the pudding base a day in advance! Next time. 😉 Once the dessert has been layered, it is refrigerated another 4 hours to overnight prior to serving.

Yield: Serves up to 16 (4 to 5 quarts)

For the Red Velvet Cake:

  • 383g/13.5oz (3 1/3 cups) cake flour
  • 1 1/2 tsp fine sea salt
  • 1 1/2 sticks (3/4 cup or 170g/6oz) unsalted butter, at room temperature
  • 450g/16oz (2 1/4 cups) granulated sugar
  • 3 eggs
  • 1 scant tsp red gel food coloring (or 6 T liquid red food coloring)
  • 3 T (22.5g/0.75oz) unsweetened dark cocoa powder, sifted
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 cups (240g/8.5oz) buttermilk
  • 1 1/2 tsp cider vinegar
  • 1 1/2 tsp baking soda

For the Pudding & Assembly:

  • 1 (14oz) can sweetened condensed milk
  • 1 1/2 cups (360g/12.7oz) ice-cold water
  • 1 (3.4oz) package instant vanilla pudding mix (preferably Jell-O brand)
  • 1 (8oz) package full-fat cream cheese, cut into 8 pieces, at room temperature
  • 3 cups (720g/25.5oz) heavy cream
  • 4 to 5 ripe, firm bananas, sliced
  • 160g (1 cup plus 1 T or 5.6oz) mini chocolate chips or chocolate shavings

To Make the Cake:

  1. Preheat the oven to 325 degrees F, preferably on convection. Butter a 9×13-inch metal baking pan; line with parchment paper and butter and flour the parchment paper.
  2. In a medium bowl, whisk together the flour and salt; set aside.
  3. In a stand mixer fitted with a paddle, cream the butter on medium speed until smooth.
  4. Gradually add the sugar and beat until very light and fluffy, 4 to 5 minutes.
  5. With the mixer on medium speed, add the eggs, one at a time, beating well after each addition. Scrape down the bottom and sides of the bowl and the paddle.
  6. Add the red food coloring and sifted cocoa powder to the mixer bowl.
  7. With the mixer on low speed, carefully mix until combined. Scrape down the bottom and sides of the bowl.
  8. In a liquid measuring cup, whisk together the vanilla and buttermilk.
  9. Beginning and ending with the dry ingredients, add the dry ingredients to the mixer bowl in three additions, alternating with the buttermilk. After each addition, be careful to mix just until the ingredients are incorporated. Do not ovemix. Scrape down the bottom and sides of the bowl.
  10. In a small bowl, stir together the cider vinegar and baking soda.
  11. With the mixer on low speed, carefully add the cider vinegar and baking soda mixture to the batter and combine well. Scrape down the bowl.
  12. Scrape the batter into the prepared pan.
  13. Bake for 40 to 50 minutes, or until the top springs back when touched and a cake tester inserted in the center of the cake comes out clean. (I baked mine for 47 minutes.)
  14. Let the cake cool in the pan for at least 30 minutes, then transfer the cake to a wire rack to cool completely. (The cake can be made ahead and wrapped in plastic for up to 3 days.)

To Make the Pudding:

  1. In a stand mixer fitted with a whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute.
  2. Add the pudding mix and beat until no lumps remain and the mixture is smooth, about 2 minutes.
  3. Transfer the mixture to a medium bowl, cover, and refrigerate until firm, at least 1 hour or overnight.
  4. Put the room temperature cream cheese pieces in the bowl of a stand mixer fitted with a whisk. Beat until smooth.
  5. Add the chilled pudding to the to the cream cheese and mix until thoroughly combined and smooth, about 5 minutes. Refrigerate while you prepare the whipped cream. Clean the stand mixer bowl and whisk.
  6. In a stand mixer fitted with a whisk, whip the heavy cream on medium speed for about 1 minute; until cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. (be careful not to over whip)
  7. With the mixer running on low speed, add the chilled pudding mixture a spoonful at a a time. Mix until well blended and no streaks of pudding remain.

To Assemble:

  1. Cut the cake into a 4×2-inch grid. (8 rectangular pieces) If preparing the dessert in individual servings, divide the cake into 16 pieces. Set aside.
  2. Select 16 individual serving bowls (or a trifle bowl or wide glass bowl with 4-5 quart capacity). (I used a variety of glasses and glass dessert dishes.)
  3. Spread 1/3 of the pudding on the bottom and layer with enough slices of the red velvet cake to cover the layer. (I used about 1/2 (slightly less) of each rationed slice of the cake, reserving crumbs for the top.)
  4. Add 1/2 of the sliced bananas (enough to cover the cake pieces) and 1/3 cup of the chocolate chips. (I used 1 tsp of chocolate chips per layer in each serving.)
  5. Repeat twice more. The second layer will be identical; the final layer will be pudding topped with a cake crumbs instead of pieces, and chocolate chips without (or with, if desired) banana slices.
  6. Cover with plastic wrap and refrigerate for 4 hours or overnight before serving.

Overnight Oatmeal-Buttermilk Pancakes

My husband absolutely loves the overnight buttermilk oat pancakes served at Main Road Biscuit Company on the North Fork of Long Island. We have tried a couple of versions to try to replicate them at home. Now I love them too! 🙂

This first version was adapted from Molly Wizenberg@Orangette.net, via Food52.com, contributed by Catherine Lamb. We used sea salt, butter instead of oil, and added vanilla extract as well as fresh strawberries and bananas. We ate them for breakfast on Mother’s Day as well as my husband’s birthday. Great.

Yield: Serves 4 to 6

  • 2 cups old-fashioned rolled oats
  • 2 cups buttermilk, shaken
  • 1/2 cup whole wheat flour (I used white whole wheat flour)
  • 2 tablespoons light brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 eggs, lightly beaten
  • 1 tsp pure vanilla extract
  • 1/2 cup butter (1 stick), melted and cooled (can substitute coconut oil or any oil of choice)
  • oil or non-stick spray for greasing the pan or griddle
  • fresh bananas and fresh or frozen strawberries, diced, optional
  • nuts or chocolate chips, optional
  • pure maple syrup, yogurt, berries, or bananas, for serving
  1. The night before, mix the oats and buttermilk together in a large bowl. Cover tightly with plastic wrap and refrigerate overnight.
  2. If you’re feeling especially efficient, mix the dry ingredients in a smaller bowl and set aside on the counter. (a great plan!)
  3. The next morning, take the oat mixture out of the fridge. If you haven’t already, mix the dry ingredients together with a whisk until incorporated.
  4. Add the eggs, vanilla, and butter (or oil) to the oat mixture, stir together, then add the dry ingredients. Mix until fully incorporated, but be careful not to overmix. Batter will be very thick.
  5. Grease a griddle or large pan with and set it over medium-high heat. When you flick water at the skillet and it sizzles, it’s ready.
  6. Ladle the batter onto the hot pan (I used a 1/3 cup measure, but feel free to adjust if you want larger or smaller pancakes). If desired, sprinkle on sliced bananas, berries (fresh or frozen), nuts, or chocolate chips. (I mixed both diced bananas and strawberries into the batter prior to placing on the griddle.)
  7. When the top of the batter bubbles, the edges begin to set, and the bottom is bronzed, flip pancakes. They’re done when the underside is done and they don’t squish when pressed lightly with your finger. 
  8. Serve with maple syrup or a dollop of yogurt and additional berries and/or banana slices, as desired. 

This second version was also wonderful. It is Swedish in origin. The original recipe suggests serving them with lingonberry jam instead of maple syrup.

The recipe was adapted from the former Tres Joli Bakery Café in Oakton, Virginia, via Bon Appétit and epicurious.com. I added frozen blueberries to the batter and served them drizzled with maple syrup.

Yield: Serves 4 to 6

  • 2 cups old-fashioned oats or quick-cooking oats
  • 1/2 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 2 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • cooking oil spray or melted butter, for skillet or griddle
  • pure maple syrup or lingonberry preserves, for serving
  • fresh or frozen blueberries, optional
  • whipped cream, for serving, optional
  1. Combine the oats, flour, sugar, baking soda, baking powder and salt in a large bowl.
  2. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl.
  3. Add to dry ingredients; whisk until blended but some small lumps still remain.
  4. Cover with plastic wrap and let batter stand to thicken, about 2 hours at room temperature or overnight in the refrigerator.
  5. Preheat oven to 250°F. (or set a warming drawer to medium)
  6. Heat heavy large skillet or griddle over medium heat. Brush skillet with melted butter or coat with cooking oil spray.
  7. Fold fresh or frozen blueberries into the prepared batter, if desired. (I added 1 cup of frozen blueberries.)
  8. Working in batches, ladle batter by 1/4 to 1/3 cupfuls onto the pan. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
  9. Transfer cooked pancakes to a baking sheet or serving platter. Keep warm in oven or warming drawer.
  10. Repeat with remaining batter, brushing skillet with more butter or cooking spray, as necessary.
  11. Serve with lingonberry preserves or syrup, topped with fresh blueberries and/or whipped cream, as desired.

Fried Chicken Biscuits with Cornmeal & Sage

My entire family looks forward to my husband’s birthday feast. It typically involves a lot of comfort food like fried chicken and macaroni and cheese. 🙂 We always have his favorite Vanilla Bean Cheesecake as our celebratory dessert.

When my food blog friend Jess@Cooking is My Sport posted Cornmeal Sage Chicken Biscuits, I knew that my husband would absolutely love them. My first thought was to serve them on Valentine’s Day but then I realized that they would be perfect for his birthday dinner. Jess is an amazing cook and baker but most of all I must say that she is a complete master of biscuits. I learned many new techniques from her post in order to make biscuits thick enough to create a sandwich. Flaky and amazing! I also loved that she incorporated cornmeal in both the biscuits and the seasoned flour that is used to coat the fried chicken. This recipe also made all of us fans of Trader Joe’s 21 Seasoning Salute.

I served these fried chicken biscuits with classic macaroni and cheese and green salad dressed with Icebox Buttermilk Dressing. The chicken biscuit recipe was adapted from CookingisMySport.com. I used boneless, skinless chicken thighs, modified the proportions, cut the biscuits into squares, and omitted the topping. My daughter declared it was the best birthday feast ever. 🙂

Yield: Serves 12 to 14

For the Cornmeal & Sage Biscuits:

Yield: approximately 14 2-inch biscuits

  • 5 cups all purpose flour
  • 1 cup yellow cornmeal
  • 2 tsp coarse salt
  • 2 T baking powder
  • 2 tsp ground sage
  • 1 T savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 1/2 cup granulated sugar
  • 12 T (1 1/2 sticks) unsalted butter, frozen
  • 1 cup sour cream
  • 1 1/2 to 2 cups buttermilk, plus more if necessary

For the Fried Chicken Thighs:

Yield: about 16 to 18 pieces

  • 2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • 4 tsp baking powder
  • 4 tsp cayenne pepper
  • 4 heaping tsp savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 2 tsp coarse salt
  • 1 tsp freshly ground black pepper
  • 3 cups buttermilk
  • 8 to 9 boneless, skinless chicken thighs (about 2 1/2 to 3 pounds), trimmed, halved crosswise, patted dry
  • 8 cups vegetable oil
  • hot sauce, for serving, optional (we used Chipotle Cholula)
  • bread and butter pickles, for serving, optional

To Make the Cornmeal & Sage Biscuits:

  1. In a large bowl, whisk the flour, cornmeal, coarse salt, baking powder, sugar, ground sage and the seasoning mix.
  2. Using the large holes on a box grater, grate the butter directly into the dry ingredients; stir with a fork.
  3. Make a well in the center of the dry ingredients; add the sour cream. Using a fork, incorporated it into the dry ingredients until it forms thick clumps.
  4. Make another well in the center of the dry ingredients; add the buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough. (I added 1 3/4 cups of buttermilk.)
  5. Sprinkle a pastry mat, wooden cutting board, or a clean, smooth countertop with flour. (I used a silpat baking mat.)
  6. Turn the dough out onto the floured surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)
  7. Use a bench scraper (or a large sharp knife) to divide the dough in half. Roughly shape each half into a square.
  8. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky.) (I formed a 9×7-inch rectangle, about 2-inches thick.)
  9. Tightly wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.
  10. Preheat oven to 425°. (I set my oven to convection.) Line a rimmed baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.
  11. Sprinkle your work surface with flour and unwrap the biscuit dough out onto it.
  12. Using a bench scraper (or very sharp knife), trim the edges of the rectangle. (I trimmed it to form a 6×8-inch rectangle.)
  13. Using a biscuit cutter or a knife, cut the dough into rounds or squares about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much. (I cut my dough into 12 2-inch squares and reformed the trimmed edges into 2 additional 2-inch squares.)
  14. Place the cut biscuits on the parchment paper-lined, rimmed baking sheet, placing them close to each other (it will help them rise higher).
  15. Place the tray into the freezer for about 15 minutes.
  16. Spray the top of the biscuits with cooking spray.
  17. Bake until golden brown, 15 to 22 minutes, covering them with foil if they brown too quickly. (I baked mine for 22 minutes total, covering them with foil after 20 minutes.)

To Make the Fried Chicken Thighs:

  1. Line a rimmed baking sheet with wax paper, foil, or plastic wrap on the bottom; place a wire rack on top.
  2. Line a second rimmed baking sheet with a double layer of paper towels; place a wire rack on top.
  3. Whisk together flour, cornmeal, baking powder, cayenne, spice mix, salt, and black pepper in a bowl.
  4. Pour buttermilk into a separate bowl.
  5. Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to the wire rack over the wax paper/foil/plastic wrap-lined baking sheet to allow batter to set, about 2-3 minutes.
  6. Repeat dipping process until all of the chicken is double-coated.
  7. Meanwhile, heat the vegetable oil to 350 degrees. (I used a large stainless steel Dutch oven fitted with a thermometer. I found it much easier to control the temperature of the oil in this pot versus using a cast iron skillet as I have in the past.)
  8. Working in batches of no more than 3 or 4 pieces at a time, use tongs to place the chicken in the hot oil. Using a slotted spoon, turn it occasionally and cook until each piece is golden brown on both sides, about 2-4 minutes per side. (I tried to cook pieces similar in size at the same time.)
  9. Using a slotted spoon or clean tongs, remove chicken to the wire rack over the paper towel-lined sheet pan. At this point, use an instant read thermometer to confirm that the chicken is cooked, having an internal temperature of 165 degrees.
  10. To assemble: Split a biscuit in half (it will have a natural breaking point) and assemble the sandwich with chicken topped with pickles, as desired. Serve with hot sauce to pass at the table, as desired.

Much to my husband’s displeasure, another birthday tradition is to document the many seasonal feathered visitors who arrive to celebrate with us. Like clockwork, the night heron arrived on his birthday morning while I was making pancakes. 🙂

Samin Nosrat’s Buttermilk-Brined Roast Chicken

Recently, we were able to take a trip to visit our COVID-vaccinated parents/grandparents. Yay! My mother-in-law made us a delicious buttermilk-brined roasted turkey breast. I had already bookmarked this recipe, so I had to make it myself after we returned home. Yum.

This recipe is from The New York Times, contributed by Samin Nosrat. Using this simple brine, the meat was incredibly moist and tender. The skin also browned beautifully. I marinated the chicken for 24 hours, used a 10-inch cast iron skillet for roasting, and served the chicken with broccoli, gold potatoes, and sweet potatoes that I roasted simultaneously in the same oven. Easy and absolutely perfect.

Yield: Serves 4

  • 1 chicken (3 1/2 to 4 pounds)
  • Kosher salt
  • 2 cups buttermilk (I used low-fat)
  1. The day before you plan to cook the chicken, remove the wing tips by cutting through the first wing joint with poultry shears or a sharp knife.
  2. Season chicken generously with salt and let it sit for 30 minutes.
  3. In a glass measuring cup, stir 2 tablespoons of kosher salt into the buttermilk to dissolve.
  4. Place the seasoned chicken in a gallon-size (or 2 gallon-size) resealable plastic bag and pour in the buttermilk.
  5. Seal the bag, removing as much air as possible, place in a rimmed dish or plate, and refrigerate for 12 to 24 hours. If you’re so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but it’s not essential. (I turned it upside down after 12 hours.)
  6. Remove the chicken from the fridge an hour before you plan to cook it.
  7. Heat the oven to 425 degrees with a rack set in the center position. (I set my oven to convection roast.)
  8. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can. (I just let it drip off.)
  9. Tightly tie together the legs with a piece of butcher’s twine.
  10. Place the chicken in a 10-inch cast iron skillet or a shallow roasting pan.
  11. Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.)
  12. After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
  13. Rotate the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh, and/or the internal temperature reaches 165 degrees F on an instant read thermometer. If the skin is getting too brown before it is cooked through, use a foil tent. (I tented the chicken in this step after 20 minutes.)
  14. Remove from the oven and let it rest for 10 minutes before carving and serving.

Irish Soda Bread

Happy St. Patrick’s Day!

My kids ate this tender and delicious soda bread with their bowl of celebratory Lucky Charms for breakfast this morning. 😉 It was also wonderful on its own with and without a little butter and jam. It could be warmed and served with dinner as well.

The recipe was adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins and Breads by Kathleen King, the founder of Tate’s Bake Shop. I incorporated whole wheat pastry flour, unsalted butter, coarse salt and modified the baking time for a convection oven. My husband thought that it may be the best version I’ve ever made. Great.

Yield: two 7 to 8-inch round loaves

  • 2 cups all-purpose flour
  • 2 cups whole wheat pastry flour
  • 2 T granulated sugar
  • 1 T baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp coarse salt
  • 8 T (1/2 cup or 1 stick) cold unsalted butter, cut into 1/4-inch pieces
  • 1 cup raisins
  • 2 to 3 T caraway seeds, to taste
  • 2 cups buttermilk (I used low-fat)
  1. Preheat the oven to 375 degrees, preferably on convection. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
  3. Using a pastry blender or fork, cut in the butter until the mixture resembles a coarse meal.
  4. Add the raisins and caraway seeds and toss lightly.
  5. Add buttermilk and mix with a fork until all dry ingredients are moistened. (The dough will be very soft and wet.)
  6. Form the dough into a ball and turn it out onto a lightly floured board or counter. Knead for about 30 seconds or until the dough is smooth.
  7. Divide the dough into two equal portions and shape into balls.
  8. Place the dough on the prepared baking sheet. Using a sharp knife, cut and “X” on top of each loaf about 1/4-inch deep.
  9. Bake for 35 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until crusty and golden. (I baked my loaves on convection for 37 minutes.)

Buttermilk-Poblano Gravy

This Thanksgiving, we branched out from our favorite wild mushroom gravy to try this roasted poblano version. It was incredible. Because we roasted a much smaller turkey and made less mashed potatoes, I plan to gobble up any leftover gravy as a dip with tortilla chips. 🙂 It would also be wonderful in tacos or as sauce in a pot pie.

This recipe was adapted from Food and Wine, contributed by Javier Cabral and Paola Brinseño González. I incorporated a shallot as well as the roasted turkey pan dripping and juices. I also reduced the salt. Next time I will roast the poblanos in advance. I am going to start making it year-round!

Yield: about 2 cups

  • 2 large (3 ounce) poblano chilies
  • 1 T unsalted butter
  • 2 T roasted turkey pan fat (can substitute 2 T unsalted butter)
  • 1 large shallot, finely diced
  • 1 1/2 cups roasted turkey pan drippings plus vegetable, chicken, or turkey stock, divided
  • 1 tablespoons all-purpose flour
  • 2 tablespoons buttermilk
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  1. Place chilies on an aluminum foil lined baking pan. Place under a broiler, rotating every 5 minutes, until skin is charred on all sides. (Alternatively, using kitchen tongs, hold 1 chile directly over a medium flame of a gas stovetop. Cook until skin is blackened, 4 to 6 minutes per side. Repeat with remaining chile.)
  2. Wrap the blackened chilies in the aluminum foil to steam. (Alternatively, place chiles in a bowl, cover with plastic wrap.) Let steam for 10 minutes.
  3. Rub off skin from chiles, removing as much of the blackened skin as you can. (Don’t worry if all of the skin doesn’t come off.) Remove and discard stems and seeds.
  4. Finely dice the roasted chilies.
  5. Melt 1 tablespoon butter in a medium skillet over medium-high. Add shallot and diced chiles. Cook until onion is soft, about 4 minutes.
  6. Combine shallot mixture and 1/2 cup stock in a blender, and process until smooth, about 30 seconds. (I used a Vitamix.)
  7. Place 2 tablespoons of fat from pan drippings (or 2 T butter) in same skillet over medium.
  8. Whisk in flour, and reduce heat to low. Cook, whisking constantly, until mixture is golden brown, about 2 to 3 minutes.
  9. Increase heat to medium and add shallot-chile puree and remaining 1 cup pan drippings with stock, and cook, whisking constantly, until thick enough to coat the back of a spoon, about 2 minutes.
  10. Reduce heat to low; add buttermilk. Simmer gently to allow flavors to meld, about 2 minutes.
  11. Season with salt and pepper, to taste.

Note: Poblano peppers can be roasted, peeled, and cut 2 days ahead.

Apple-Cinnamon Oatmeal Pancakes

These wonderful pancakes were a nice seasonal alternative to our usual blueberry buttermilk pancakes. They had a fabulous texture from the oats and were very light and fluffy.

The recipe was adapted from Gourmet via Epicurious.com. I used rolled oats instead of quick-cooking oats and Juici apples instead of Granny Smith. I also doubled the recipe.

We ate them topped with maple syrup and fresh apple chunks but they would also be delicious with sautéed apples. I may also use all whole wheat pastry flour next time and omit the all-purpose flour completely.

Yield: Serves 4 to 6

  • 2 1/2 cups buttermilk, divided
  • 1 1/3 cups rolled oats (not instant)
  • 2 large eggs, beaten lightly
  • 4 tablespoons firmly packed light brown sugar
  • 1 1/3 cups firmly packed peeled and coarsely grated Granny Smith apple, excess juice squeezed out (I used a 1 3/4 Juici apples)
  • 3/4 cup all-purpose flour (can substitute whole wheat pastry flour)
  • 3/4 cup whole wheat or whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon coarse salt
  • 2 teaspoons ground cinnamon
  • 4 tablespoons vegetable oil plus additional for brushing the griddle (I used cooking oil spray on the griddle)
  • maple syrup, for serving
  • apple chunks or sautéed apples, for serving, optional
  1. In a bowl whisk together 2 cups of the buttermilk and the oats and let the mixture stand for 15 minutes.
  2. While the oats are soaking, peel and grate the apples. (I squeezed out the juice according to the original recipe but may skip this step next time.)
  3. In a large bowl, whisk together the eggs, brown sugar, and the grated apple.
  4. Stir in the flours, baking soda, salt, cinnamon, 4 tablespoons of oil, the oats mixture, and the remaining 1/2 cup buttermilk; mix well.
  5. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface. Brush it with the additional oil, or spray with cooking oil spray, and drop the batter by half-filled 1/4-cup measures onto it.
  6. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup and apple garnishes, as desired.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,340 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Firehouse Chili Gumbo
Salted Dulce de Leche Shortbread (Alfajores) Bars
One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Ravneet Gill's Perfect Chocolate Chip Cookies
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Ina Garten's Easy French Apple Tart
Caramelized Pork & Cucumber Stir-Fry
Ina Garten's Caramelized Onion, Tomato & Goat Cheese Tarts
Skillet Chicken Thighs with Lemon, Broccoli & Orzo
Bread Machine Brioche
Foodista Food Blog of the Day Badge
%d bloggers like this: