Oatmeal-Raspberry Pancakes with Berry Coulis

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.

Yield: Makes about 12 pancakes; 5 to 6 servings

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
• Berry coulis

Preparation

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

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

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.

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.

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).

Nutritional Information

Calories:

341 (22% from fat)

Protein:

13g

Fat:

8.2g (sat 2.6)

Carbohydrate:

53g

Fiber:

3.9g

Sodium:

591mg

Cholesterol:

149mg