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
The night before, mix the oats and buttermilk together in a large bowl. Cover tightly with plastic wrap and refrigerate overnight.
If you’re feeling especially efficient, mix the dry ingredients in a smaller bowl and set aside on the counter. (a great plan!)
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.
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.
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.
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.)
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.
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
Combine the oats, flour, sugar, baking soda, baking powder and salt in a large bowl.
Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl.
Add to dry ingredients; whisk until blended but some small lumps still remain.
Cover with plastic wrap and let batter stand to thicken, about 2 hours at room temperature or overnight in the refrigerator.
Preheat oven to 250°F. (or set a warming drawer to medium)
Heat heavy large skillet or griddle over medium heat. Brush skillet with melted butter or coat with cooking oil spray.
Fold fresh or frozen blueberries into the prepared batter, if desired. (I added 1 cup of frozen blueberries.)
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.
Transfer cooked pancakes to a baking sheet or serving platter. Keep warm in oven or warming drawer.
Repeat with remaining batter, brushing skillet with more butter or cooking spray, as necessary.
Serve with lingonberry preserves or syrup, topped with fresh blueberries and/or whipped cream, as desired.
Not to brag, but Mother’s Day was my daughter’s favorite holiday when she was little. ❤ It has now been surpassed by her birthday, Easter, and Christmas, of course, but she still recognizes it is an important day. 🙂 She tirelessly made this cake- completely independently- for Mother’s Day this year.
My son made a family favorite (my choice!), Penne with Vodka-Cream Sauce, for our Mother’s Day dinner. He served it with garlic bread and a giant salad. This lovely dessert topped off our celebratory meal. Lucky me! 🙂
The recipe was adapted from one of our favorite birthday cakes, Rainbow Sprinkle Cake, contributed to The New York Times by Julia Moskin. She used 8-inch pans, omitted the sprinkles, and modified the proportions and baking time. She also topped the cake with fresh strawberries. Delicious.
For the Cake:
1/2 cup/110 grams unsalted butter (1 stick), slightly softened, more for pans
1 1/2 cups/190 grams all-purpose flour, more for pans
2 1/4 cups/225 grams confectioners’ sugar, sifted, more to taste
1/2 teaspoon pure vanilla extract
1 pound fresh strawberries, optional
To Make the Cake:
Heat oven to 325 degrees, preferably on convection, and place a rack in the center.
Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a small bowl, stir together milk and vanilla.
In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes.
Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl.
Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition.
Scrape down bowl and blend once more.
Remove bowl and use a spatula or spoon to fold in sprinkles by hand.
Divide batter evenly between the pans (approximately 400 g per pan), and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking. (She baked the cakes for 22 minutes.)
Transfer pans to a wire rack and let cool completely, at least 2 to 4 hours, before turning out.
To Make the Frosting & Finish the Cake:
In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes.
Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth.
Beat in vanilla just until incorporated.
Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
Turn cooled cakes out of pans.
Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces.
Place one of the cakes on a platter or a cake stand, cut side up. Line the edges with parchment or wax paper to keep the cake stand clean.
Using an offset spatula, frost the top.
Stack the other layer on top, cut side down.
Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake, as desired. (She kept the sides relatively naked.)
Top the cake with sliced strawberries, as desired.
Refrigerate cake 30 minutes or longer to set. Serve cool.
This was the first thing we made with our freshly picked Long Island strawberries. In fact, I enjoyed it the day that we picked them. 🙂 It was jammy and absolutely fabulous.
The recipe was adapted from Food and Wine, contributed by José Zepeda. The sweetness can be easily adjusted by decreasing the amount of agave or simple syrup. It was a warm evening, so we served it over ice. Perfect.
Yield: 1 drink
3 strawberries, plus thin slices for garnish
3 basil leaves, plus more for garnish
1/2 ounce simple syrup or agave nectar
1 ounce gin
1 ounce vodka
1/2 ounce fresh lime juice
In a cocktail shaker, muddle the strawberries with the basil leaves and simple syrup or agave nectar.
Add ice and the remaining ingredients and shake well.
Strain into a chilled martini glass and garnish with strawberry slices and basil, as desired.
I have had my eye on a couple of easy sheet cake recipes. My indecisiveness led me to combine them. 😉 It was a successful combination! This cake was moist and delicious.
The simple vanilla cake is from Food 52, from their book Genius Desserts, contributed by Jami Curl. It was proposed to serve it topped with strawberry compote & butterscotch whipped cream. I included these original topping recipes below- just to keep my options open.
The frosting recipe is from Bon Appétit, contributed by Claire Saffitz. It was originally from an easy sheet cake recipe with a “reverse creaming” technique. Of course, I’ll have to try this cake as well at some point. 🙂
For the Vanilla–Sour Cream Cake:
3 1/3 cups (400 g) all-purpose flour
2 cups (400 g) granulated sugar
1 T plus 2 tsp (20 g) baking powder
1 tsp(5 g) kosher salt
2 large eggs
1 cup (227 g) sour cream
1/2 cup (105 g) canola oil
1 T (18 g) pure vanilla extract
1/3 cup (75 grams) boiling water
For the Chocolate-Cream Cheese Frosting:
6 oz cream cheese, at room temperature
1 1/2 sticks (12 T) unsalted butter, at room temperature
2 cups powdered sugar
1/4 cup cocoa powder, sifted
1/2 to 3/4 tsp kosher salt
1 tsp pure vanilla extract
sprinkles, for garnish, optional
To Make the Vanilla–Sour Cream Cake:
Heat the oven to 350°F, preferably on convection. Line the bottom of a 9×13-inch pan with parchment paper. Spray with cooking oil spray.
In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until combined.
In a medium bowl, combine the eggs and sour cream with a fork, mixing until smooth. Add the oil and vanilla and use the fork to mix until they’re incorporated. The mixture will be smooth and creamy.
Add the wet ingredients to the dry ingredients and continue to stir until the dry ingredients are mostly incorporated. The batter will turn very thick.
Add the boiling water and stir until the batter is smooth and uniform with no traces of unmixed ingredients remaining.
Pour the batter into the prepared pan and use a spatula to smooth it evenly into the corners.
Bake the cake for 35 (to be safe- check even earlier) to 40 minutes, until it’s golden, springy to the touch, and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
To Make the Chocolate-Cream Cheese Frosting:
Make icing while cake cools.
Using electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until light and fluffy, about 2 to 3 minutes.
Add powdered sugar, sifted cocoa powder, and salt and beat again, scraping down sides of bowl, until completely smooth.
Add vanilla and continue to beat until fluffy and lightened in color, another minute.
Smooth icing over top of cooled cake (it should not be at all warm to the touch, or else the icing will melt).
Top cake with sprinkles, if desired.
Cut into pieces and serve.
Do Ahead: Cake can be baked and frosted 2 days ahead. Chill until icing is solid, then cover with plastic wrap and keep chilled. Bring to room temperature before serving.
For the Alternate Cake Toppings:
For the Strawberry Compote & Butterscotch Whipped Cream:
4 cups (600 grams) frozen strawberries
2 tablespoons (30 grams) apple cider vinegar
4 cups (800 grams) granulated sugar
2 cups (480 grams) heavy cream
1/3 cup (72 grams) brown sugar
2 teaspoons (12 grams) pure vanilla extract
To Make the Strawberry Compote:
Combine the strawberries and vinegar in a saucepan and cook over medium-low heat until the fruit is soft and has released some juice.
Add the granulated sugar 1 cup (200 grams) at a time, stirring between additions until the sugar disappears.
Increase the heat to medium and bring the fruit and sugar to a boil. Boil for 12 to 15 minutes, stirring occasionally.
Turn off the heat and let the compote cool before using.
To Make the Butterscotch Whipped Cream:
Chill a bowl and a whisk.
Pour the cream into the bowl and add the brown sugar and vanilla.
Whisk the cream until stiff-ish peaks form. Take care that you don’t turn it into butter by overwhipping.(You can use a mixer with the whisk attachment to whip the cream.)
To Serve the Vanilla Sour-Cream Cake with Compote & Whipped Cream: **Two Options:
Option 1: Spoon the Strawberry Compote over the cake. Top the compote with the Butterscotch Whipped Cream, using the back of a spoon to give it some pretty swirls.
Option 2: Use the parchment paper to lift the cooled cake out of the pan. Cut the cake into 12 equal pieces. Spoon some Strawberry Compote over each piece. Top with a generous dollop of Butterscotch Whipped Cream.
Note:The Vanilla–Sour Cream Cake will keep, tightly covered at room temperature, for several days. Once assembled with the Strawberry Compote and Butterscotch Whipped Cream, plan to enjoy this cake the day you assemble it. That said, if you cover and refrigerate it, it will not disappoint the next day or the day after that. Especially for breakfast.
I have a quite a few summer recipes to share. 🙂 I loved this simple salad so much, I had to post it first. I’ve already made it a couple of times! It is composed of many of my seasonal favorites. Bright, fresh, creamy, crunchy and absolutely perfect.
This recipe is from The New York Times, contributed by Lidey Heuck. I used half of the dressing. I made the salad with white peach slices, but it would also be wonderful with sliced nectarines or mango. The author also suggested substituting cherries, strawberries, plums, raspberries or even cherry tomatoes. Lovely.
Yield: Serves 4 to 6 as an appetizer or side salad
1/4cup (4 T) pine nuts or walnuts
2 to 4 T extra-virgin olive oil
1 to 2 T champagne vinegar or white wine vinegar
1/2tsp kosher salt
1/4tsp black pepper
5ounces baby arugula
2ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
1/2cup julienned fresh basil leaves
2ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste
In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 2 to 3 minutes. (I used a small cast iron skillet.) Remove from the heat.
In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. (I used 4 T olive oil and 2 T vinegar but used about half of the dressing on the salad and reserved the remaining dressing.)
Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat.
Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat.
My husband and I went strawberry picking without the kids this year. I’m so happy that he loves freshly picked strawberries enough to harvest them. 🙂 We brought home nine quarts!
My list of “must make” strawberry recipes seems to keep expanding, so I was lucky enough to have plenty of berries to fulfill the list (links below) and make one new dessert- this delicious galette. I loved the graham cracker crust.
This recipe is from Bon Appétit, contributed by Claire Saffitz. We ate it with vanilla ice cream instead of the lime-flavored whipped cream. Wonderful!
Yield: 8 servings
7 graham crackers (about 3.7 ounces)
¾ teaspoon kosher salt
⅔ cup all-purpose flour, plus more for rolling
5 tablespoons granulated sugar, divided
2 large eggs
½ cup (1 stick) unsalted butter, melted, cooled, & divided (I melted 6 T and 2 T separately)
1 pound strawberries, hulled & sliced
1 lime, zested & juiced, divided
½ cup very cold heavy cream, optional
vanilla ice cream, for serving, optional
Place a rack in bottom third of oven; preheat to 350°, preferably on convection.
Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).
Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl. Add salt, ⅔ cup flour, and 2 T sugar. Mix with a fork to combine.
Add 1 egg and 6 T melted butter.
Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily.
Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment or plastic wrap.
Using a rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12″ in diameter and ⅛” thick. (I used this amazing rolling pin that creates an 1/8″ thick crust.)
Slide entire sheet of parchment paper onto a rimmed baking sheet. Remove the top layer or plastic wrap or parchment paper.
Sprinkle 1 T sugar over surface of dough, leaving about a 2″ border.
Pile strawberries into center of dough and arrange in an even layer, leaving the same 2″ border.
Sprinkle strawberries with 1 T sugar and drizzle with remaining 2 T butter.
Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.
Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later, if making the whipped cream topping.
Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all). Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2″ sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, just pinch it back together.
Brush top of border with remaining egg wash and sprinkle with remaining 1 T sugar.
Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, the parchment will prevent the tart from sticking.
Let cool at least 20 minutes.
For the Optional Whipped Cream Topping: Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over- making “soft peaks.”
Grate zest from remaining half of lime over cream and serve with tart.
Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top. (I kept the leftover slices in the refrigerator.)
Essential Freshly Picked Strawberry Recipes (in my house):