I love to cook and I love to eat good food.  Alas, the fact that I work 9-5 means that I can't do either as much as I would like, and like many I am often stuck at my desk during my lunch "hour".  My solution is to try to bring my lunch to work as much as I can.  This is my collection of recipes, all made quickly the night before (either as lunch or as dinner with leftovers that can be taken in).  Happy eating.

Saturday, 5 September 2009

Oatmeal pancakes with cranberry relish

The story of my Italian holiday will have to wait because of a happy intersection between my Saturday breakfast and Blogger Secret Ingredient. This week's host, Johnstone's Vin Blanc, chose oats as the ingredient of the week. Now, I love oats. I have oatmeal frequently, make my own granola, and have a not so secret addiction to granola bars. Really: they are that good.

But this week, I wanted a classic breakfast of a big stack of pancakes. When I want pancakes, my go-to book is The Pancake Handbook from Bette's Oceanview Diner in Berkeley. They are great recipes, though of course they taste better when Bette's kitchen is cooking them for me. Alas, being based in London, I can't have my pancakes and eat them too...

The recipe I chose was the oatmeal-raisin pancake recipe. This batter makes moist, nutty pancakes that -- due to the oats and whole wheat -- we can smugly feel are good for us. My changes to the recipe are to increase the proportion of oats and add a grating of fresh nutmeg, and also to ditch the raisins. The brown sugar gives these a natural sweetness and the addition of nuts is just gilding the lily.

I served the pancakes with some of my favorite cranberry sauce, which I make by the stockpot-ful and squirrel away to have on toast, oatmeal, or pancakes. Or, of course, with roast turkey. It's a sweet, tart, spicy sauce that goes with just about everything and begs you to eat it by the spoonful.

Oatmeal pancakes adapted from The Pancake Handbook

1 C. whole wheat flour
1 C. quick-cooking oats
3 T. brown sugar
1 T. baking powder
1/2 t. salt
2 eggs
1 1/2 C. milk (also good with buttermilk)
2 T. melted butter
1/4 C. chopped walnuts or pecans

In a small bowl, combine the oats with 1 C. milk and let soak for 10 minutes.

In a large bowl, combine flour, oats, sugar, baking powder, salt, and nuts. In another bowl, lightly beat the eggs, then pour them into the oat and milk mixture along with the remaining 1/2 C. milk and the melted butter, then fold the wet into the dry ingredients in the larger bowl. Let sit for 5-10 minutes.

Heat a pat of butter in a large skillet over medium-high heat. Drop batter onto skillet, about 1/4 C. per pancake. Cook until small bubbles cover surface of the pancake, about 3 minutes, then flip and cook for another 2 minutes until golden brown.

Makes about 16 4" pancakes.

Cranberry relish (adapted from Sunset Magazine)

1 (12-ounce) bag cranberries, rinsed and drained
1 large Granny Smith apple, cored, seeded, and chopped
1 (1-inch) piece fresh ginger, peeled and thinly slivered, or minced finely
1 cup orange juice
1 cup brown sugar
1/2 tsp. cinnamon

Combine all ingredients in a 3 1/2-quart saucepan. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 3 minutes or until some cranberries begin to pop and all sugar has dissolved. Remove from heat, and allow to cool. Store, refrigerated, in an airtight container until ready to use. If using slivered ginger, remove before serving or avoid eating the pieces!

Makes 3 1/2 C.


Angie's Recipes said...

Wow these pancakes are my cup of tea.....esp. with cranberry relish. Couldn't be better for a lazy weekend brunch.

Angie's Recipes

girlichef said...

Oh, that cranberry relish on top of these satisfying pancakes sounds amazing! Where's my coffee....

VeggieGirl said...

Moist, hearty batter = PERFECT pancakes!! Love the topping too.

doggybloggy said...

I need a stack of these - and I need them NOW!

Cinnamon Girl aka Reeni♥ said...

These look delicious! Love that cranberry relish!

Teresa Cordero Cordell said...

Oh, my friend, you are so ready for the Fall. These are lovely and yummy looking. Can't wait to try them. :)

GarlicBOSS said...

cranberries and pancakes delicious

the ungourmet said...

Great entry! I love oats in my pancakes and that cranberry relish looks spectacular!

teresa said...

oh these look just beautiful, i really love that relish!

Palidor said...

These look great! I made oatmeal raisin pancakes once a loooong time ago. I remember really liking the texture the oats gave the pancake.

Velva said...

Love pancakes! You managed to make healthy pancakes too! These look really good. These would be great for a Sunday morning brunch with a great pot of coffee!

Sachi's Kitchen said...

I am totally for anything "in the name of science." And yes, thank you for the link :)

These look so tasty AND healthy! You've inspired me; I totally need to start making yummy breakfast treats like this.

Marta said...

Oh I just adore pancakes with special twists! This looks great and that cranberry relish... I could have me a bowl-full!

Sarah, The New Girl said...

NEVER would have thought to add oats to a pancake stack!! sounds great!! I agree with the comments above-- twists on pancakes are THE best :)

Jamie said...

I love oatmeal, grew up eating it by the potful! These pancakes sound so wonderful and homey, I must try them. And yummy with that cranberry sauce!

Chef Fresco said...

Nice healthy looking pancakes!

Natalie said...

just happened upon your blog---i am totally making these soon!!

The Duo Dishes said...

Very unique here. It's perfect for fall breakfast...even Thanksgiving.

Julie said...

Mmm! Wonder if I can get my family to eat these with me. Don't think I've ever had oatmeal pancakes.

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