Oatmeal Blueberry Pancakes

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Adapted from Orangette.

To say that I am not a morning person would be an understatement. But I love breakfast, so sometimes at the weekend I’ll make pancakes or French toast, or poached eggs. Food is pretty much the only thing that will get me out of bed on weekend mornings. Yesterday my boyfriend went and picked us up a Moroccan pancake at the market in Flagey (Brussels is ripe with markets, both at the weekend and throughout the week) – they are the best thing in the world. Full stop. I think they are my favourite food. There’s a little green food van called ‘SOUL KITCH’N’ that makes fresh apple and ginger juice, and sweet mint tea, and then the pancakes. They’re basically a buttery, salty, flaky type of flatbread, smeared with ricotta, olives, artichoke hearts and sundried tomatoes, spicy merguez sausages, and drizzled with sweet and sour sauce (odd, but it really works). And it’s hard to explain how good they are. I’ll try to get a picture of the van and/or pancake next time (I found someone else’s online recommendation of the van, if you want to go check out the photos 🙂 ) – yesterday I was too caught up, first with being lazy in the hammock in the sun (!), whilst food was being picked up for
me (!!), and then eating said pancake (in the hammock!! In the sun!!!). Not too bad for a Saturday.

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Today is Sunday, and my sister’s coming round for brunch (at 2 p.m. though – I have a strict ‘don’t expect me to do or show up for anything before 2 p.m. on a Sunday’ policy). So I decided to make these oatmeal and blueberry pancakes, as they’re so so easy, and so so good. Especially drizzled with maple syrup. Or brown sugar! Brown sugar’s good too. The original recipe says to leave the oats and buttermilk to mush together in the fridge over night, but the longest I’ve ever let the mixture sit before making the pancakes is an hour, and I’ve never noticed that they were any worse for it. I’ve tried them with both fresh and frozen blueberries, and I much prefer using fresh berries, as the frozen for some reason burned a bit when I flipped the pancakes over (I think because they’re a lot wetter than fresh ones, and as such a bit more ‘exposed’, if you will, if that makes sense?), and also ‘leaked’ a lot more colour into the pancakes. The fresh berries stay sort of intact, and create little pockets of fruit that burst as you eat the pancake.

Here’s what you’ll need:

  • 180 g ~ 2 cups rolled oats/oatmeal
  • 480 ml ~ 2 cups buttermilk
  • 62.5 g (no need for this level of precision, but the original recipe is in cups 😉 ) ~ ½ cup flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 115 g ~ ½ cup ~ 1 stick butter, melted
  • Olive oil, for cooking (or another vegetable oil of your choice)
  • About 200 g fresh blueberries

Mix together the rolled oats and buttermilk. In another bowl, mix the dry ingredients (flour, sugar, baking powder and soda, and salt).

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Lightly beat the two eggs together, then pour them into the oats and buttermilk mixture, followed by the melted butter, and mix well.

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Heat up some olive oil a large non-stick pan, over medium-high heat. Pour about a ¼ cup of the batter onto your pan (I usually make four at a time, as they tend to spread a bit). After 1-2 minutes, when the pancakes seem to be setting around the edges, plop your blueberries around on the not-yet-baked side of the pancakes, before flipping them over to brown on the other side. I find that pushing each pancake onto a spatula with another spatula, helps me to not massacre the pancakes completely as I flip them over 😉

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Deposit the finished pancakes in a baking dish/tray covered in aluminium foil as you go along, and leave the dish in the oven, at about 100˚ C, so that they stay warm and don’t get too ‘floppy’ before you’re ready to serve them.

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Serve warm with maple syrup, brown sugar, or apricot jam (my new favourite topping for these – even if maple syrup is hard to top!).

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Yield: 22-23 little pancakes 🙂

P.s.: these are also delightful cold the next day; I usually put them in a tupperware container, separated by layers of baking parchment, and bring along another little tub with whatever I want to dip them in (tomorrow I’ll go for the apricot jam. I also think this will look less silly when I give in and eat them on the bus on my way to work, maple syrup tends to make a bit of a mess.)

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