Oatmeal-Raspberry Pancakes with Berry Coulis
James Carrier
YieldsMakes about 12 pancakes; 5 to 6 servings
Notes: Cooks at La Note in Berkeley, California, swirl a little of the jamlike coulis on top of the pancakes. You can make the coulis up to 1 week ahead; chill airtight. Also offer butter and syrup with the pancakes.

How to Make It

Step 1
1

In a bowl, mix oats and buttermilk; let stand at least 15 minutes or up to 30 minutes.

Step 2
2

Meanwhile, in a small bowl, mix flour, sugar, baking soda, baking powder, and salt.

Step 3
3

In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened, then gently stir in raspberries.

Step 4
4

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Pour batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

Step 5
5

Serve the pancakes as cooked, or keep them warm in a single layer on baking sheets in a 200° oven for up to 15 minutes. Stack pancakes on plates and serve with berry coulis (see notes).

Ingredients

 1 1/2 cups rolled oats
 1 cup buttermilk
 1 1/2 cups all-purpose flour
 1/4 cup sugar
 1 teaspoon baking soda
 1 teaspoon baking powder
 1/2 teaspoon salt
 4 large eggs
 1 1/2 cups milk
 1 teaspoon vanilla
 1 cup fresh raspberries, rinsed
  Salad oil

Directions

Step 1
1

In a bowl, mix oats and buttermilk; let stand at least 15 minutes or up to 30 minutes.

Step 2
2

Meanwhile, in a small bowl, mix flour, sugar, baking soda, baking powder, and salt.

Step 3
3

In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened, then gently stir in raspberries.

Step 4
4

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Pour batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

Step 5
5

Serve the pancakes as cooked, or keep them warm in a single layer on baking sheets in a 200° oven for up to 15 minutes. Stack pancakes on plates and serve with berry coulis (see notes).

Oatmeal-Raspberry Pancakes with Berry Coulis