Buttermilk Oatmeal Pancakes with Cranberry Maple Syrup

By Chef_Madel

Ingredients

• Maple Cranberry Sauce:
• 1 1/2 cups (375 ml) fresh or frozen cranberries
• 1 cup (250 ml) maple syrup
• 1/4 cup (50 ml) orange juice
• pinch of grand cinnamon, cloves and nutmeg
• For the Pancakes:
• 2 cups (500 ml) large flake rolled oats
• 3 cups (750 ml) buttermilk
• 2/3 cups (150 ml) all purpose flour
• 1/4 cups (50 ml) granulated sugar
• 1 tsp (5 ml) baking powder
• 1 tsp (5 ml) baking soda
• 2 large eggs, beaten
• 2 tbsp (25 ml) butter, melted
• 1/2 tsp (2 ml) pure vanilla extract
• 1 tsp (5 ml) finely grated orange zest
• Vegetable oil or vegetable spray

Details

Servings 16

Preparation

Step 1

For the Sauce: Place all ingredients in a pot and gently simmer 20 to 25 minutes, or until the cranberries are tender and just starting to fall apart. Serve warm or at room temperature.


For the Pancakes: Place the oats in a bowl, pour in the buttermilk and stir to combine. Cover, refrigerate and let stand overnight. In the morning, when ready to serve, place the flour, sugar, baking powder and baking soda in a second bowl and whisk to combine. Mix the eggs, butter, vanilla and orange zest into the oatmeal mixture. Mix the flour mixture into the oatmeal mixture until just combined.

Heat a non-stick griddle to, or set a large non-stick skillet over, medium to medium-high heat. Lightly coat the surface with vegetable oil or vegetable spray. Ladle on 4- to 5-inch (10 - to 13 centimeter) wide pools of the batter. Cook the pancakes until the surface becomes lightly speckled with bubbles. Flip the pancakes over and cook 2 to 3 minutes on the other side, or until they spring back when touched in the center. Serve cooked pancakes right away, with the maple cranberry sauce, or keep warm in 200 F (93 C) oven until all are cooked, and then serve.

Cook's Note: You could simply serve the pancakes with maple syrup or applesauce.