27 June 2009

Oatmeal cookie pancakes with dried cranberries

Two things you may not know about me.

1. I often don a Susie-homemaker-polka dot-headband when I cook. And 2. I love Saturday mornings. Typically these two come together in some joyous union at the end of each work week. This was one of those weeks.

Depending on the week, I either get up and go to Haymarket early or go for a jog, then treat myself to a big breakfast. Sometimes it's Dutch baby pancakes, other weeks frittatas, or a breakfast burrito (if I happen to have a fiery salsa on hand).

Last weekend, I decided to give Joy the Baker's oatmeal cookie pancakes a try. I, like Joy, absolutely love pancakes of all shapes and sizes, from potato to buttermilk and beyond. I headed to the store to pick up some buttermilk, some eggs, splurging on some turkey bacon as well and headed home.

Now, buttermilk's a strange substance to me. I've never cooked with it before (shh, don't tell) and was really taken aback at the rich buttery smell of it. It makes sense, I realize, for butter-milk to have a buttery aspect to it, I know. I'm not that dumb. It's part of my liquid milk phobia, I swear.

(OK, the milk phobia for those that don't already know. Ever since I stopped drinking milk out of a bottle as a kid, the smell and the taste of liquid milk really give me the heebie jeebies, making me gag. Though I've gotten much better about cooking with it and what not, still, to this day, I cannot drink a glass of liquid milk. Flavor it however you want. I still can't take a gulp. Weird, I know.)

Either way, I gave this recipe a go, subbing in dried cranberries for the raisins. With a side of turkey bacon, this was top notch. Somewhat coma-enducing (even took an hour nap afterwards) but delicious nevertheless, and not overly sweet.

Alright featured ingredient ... let's put you to work.

Oatmeal Cookie Pancakes w/ Dried Cranberries
Adapted ever-so-slightly from Joy the Baker


2 eggs
1 1/2 cups flour
1/2 cup old fashioned oats
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
pinch of nutmeg
2 cups buttermilk
1 tablespoon maple syrup
4 tablespoons butter, melted and cooled
1/2 teaspoons vanilla extract
1/2 cup dried sweetened cranberries
cooking spray

In a large bowl beat eggs. Add buttermilk, butter (cooled, or else you'll scramble the eggs), maple syrup and vanilla. Mix, mix, mix. Add flour, oats, sugar, baking powder, baking soda, spices and salt. Mix well until smooth, or as smooth as an oats batter can be. Fold in cranberries and let batter set for a few minutes.

Heat pan over medium heat. Spray the pan with some non-stick cooking spray and cook up the pancakes. It doesn't really get any simpler than that. Though, be careful ... if you're not used to cooking heartier pancakes, be careful the temp on the pan is just right, so that the pancakes don't brown while the middle is still raw.

The result:

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