Name: Oatmeal Pancakes with Apple and Blueberry Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 pancakes
Ingredients: 4 Cortland apples, peeled, cored and sliced; 1 tablespoon (15 ml) lemon juice; 2 cups (500 ml) frozen blueberries; 1 cup (250 ml) sugar; 1 cup (250 ml) unbleached all-purpose flour; 1 1/2 cups (375 ml) quick-cooking rolled oats; 1/4 cup (60 ml) sugar; 2 teaspoons (10 ml) baking powder; A pinch of salt; 2 cups (500 ml) milk (see note); Butter, for cooking; Whipped cream, to taste

Ingredients

Sauce

4 Cortland apples, peeled, cored and sliced
1 tablespoon (15 ml) lemon juice
2 cups (500 ml) frozen blueberries
1 cup (250 ml) sugar

Pancakes

1 cup (250 ml) unbleached all-purpose flour
1 1/2 cups (375 ml) quick-cooking rolled oats
1/4 cup (60 ml) sugar
2 teaspoons (10 ml) baking powder
A pinch of salt
2 cups (500 ml) milk (see note)
Butter, for cooking  
Whipped cream, to taste

Preparation

Sauce

In a saucepan, combine apples with lemon juice, blueberries and sugar. Bring to a boil over medium heat, stirring frequently. Simmer for 5 to 8 minutes or until mixture is slightly syrupy. Let cool.

Pancakes

In a bowl, combine flour, rolled oats, sugar, baking powder and salt. Stir in milk with a whisk until smooth.
In a non-stick skillet lightly brushed with butter, cook pancakes over medium heat, one at a time, with about 60 ml (1/4 cup) of batter each, spooning into 12-cm (5-inch) discs. Cook for about a minute and a half on each side.
As you go, place cooked pancakes on a plate in a warm oven and cover with aluminum foil to prevent them from drying out. Keep warm on a baking sheet.
Stack three pancakes per person on a plate, top with blueberry sauce and whipped cream.

Note from Ricardo

You can replace half the milk with buttermilk for an even softer texture.

Oatmeal Pancakes with Apple and Blueberry Sauce

Categories

Ingredients

Sauce

Pancakes

Preparation

Sauce

Pancakes

Note from Ricardo

Personal Note