I hate mornings. It’s the time when sleep is interrupted by the croaky voice of Donald Duck resonating from my lousy Sony Ericsson. It’s the only time when potential sweet dreams are punctuated with ridiculously chirpy birds and the unnecessary hullabaloo between the two stray cats at your front door. That said, it’s the time when I have to attempt hard at dragging my half-awake body out of the bed and right into the bathroom. The emphasis sits on “attempt”. It takes me a good 10 minutes to wake up to tell myself, “hey, why the heck aren’t you brushing your teeth?”. Yeah, it takes me a good while to get that far, from bed to bathroom.
But once I’m done with all that, all of a sudden, the chirping of birds aren’t so annoying after all, and the cats have gone to breakfast. It doesn’t take that long for me to warm up to a new day.
So what are mornings for? People my age are notorious for being nocturnal. It’s no big deal, waking up to the glaring sun at 12 noon. Hey, we’re young. Can’t we sleep more before stepping into the real world of dell computers, fluorescent lights and a bitch of a commute?
What about breakfast? I know everyone’s into brunch, but that’s just a dignified result of us late risers (I’m one of them). It could be a way to save some cash..You know, brunches, dunches, you get the point. But really, at 8 o’clock in the morning, when the cool breeze sweeps your hair gently, and comfort is defined as your favorite sweatshirt and fuzzy sleepers, you know you want something, well, comforting.
Irregardless, it’s a stack of pancakes drizzled with a steady stream of glorious, glorious maple syrup. Aunt Jemima? Log Cabin? Are you kidding? Go purchase some pure blooded maple syrup. That being said, what makes it better than regular pancakes is the addition of your own oat flour and oatmeal. Sounds insipid? Nothing could be more wrong than that. This coming from someone who’s tried and tested it, these are really delicious! Believe it or not, grandma food in pancakes does kick it up a notch. A big, big notch.
Oatmeal Pancakes with Strawberries and Raspberries
makes about ten 4 to 5-inch pancakes
¾ cup oat flour (make it yourself!)
1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoon baking powder
½ teaspoon salt
3 tablespoons unsalted butter, melted
1¼ cups whole milk
2 large eggs
1 cup cooked oatmeal (we used steel cut oats, which made for a super interestingly textured pancake, but use regular oats if you’d like)
optional: ½ cup thinly sliced strawberries
fresh strawberries and raspberries
Whisk oat flour, flour, sugar, baking powder and salt in a large bowl.
In a separate bowl, whisk the butter, milk, and eggs together until thoroughly combined. Stir in cooked oatmeal.
Fold butter/milk/eggs mixture into flour mixture with only a few strokes of a large spoon or spatula.
Heat a large frying pan over medium heat until hot (throw a couple of drops of water onto the pan – if they sizzle away, the pan is hot). Melt about ½ tablespoon of butter in the hot pan, swirl to coat, then ladle 2-3 ¼-cup mounds of batter onto the pan.
** If you’re adding sliced strawberries IN the pancakes: Place sliced strawberries in a single layer with at least ½-inch of space between berries, on the top side of each pancake, and gently press into the batter. The batter will not cover the strawberries, but you do want the batter to get a good “grip” around the berries.
Cook the pancakes on one side until air bubbles form and edges are dry, about 2 minutes. Turn the pancakes over. Cook the other side of the pancakes about 1-2 minutes, remove from pan.
Wipe pan with a damp paper towel (to pick up the browned pancake bits), and repeat cooking pancakes.
Serve warm, topped with fresh berries and a tiny drizzle of pure maple syrup.