Ah. There is nothing like a lazy Saturday morning for sleeping in late and then leisurely puttering around the kitchen to make something yummy. I know I am beginning to become in danger of having to rename this blog: “Mimi’s delicious pancake blog”, but as I have said before, breakfast is one of our favorite meals around here and we love our carbs! Besides. After eating the uber healthy Uncle Sam cereal with its rolled wheat flakes, whole flax seeds and amazing 10 gm of fiber per serving every morning in a rush before work, you want something good on the weekend! And after a daily infusion of 10 gm of fiber each day, we deserve something better. (Watch the fiber comments on my blog R. I’m watching you! Hee, hee, hee!)
I want to give you a recipe that originally came out of the February 2002 issue of Bon Appetit. I found this recipe through Epicurious awhile back and made a bunch of healthy changes to it. According to my notes, I originally used this recipe exclusively with dried blueberries instead of the raisins called for in the original recipe. I was nearly out of dried blueberries today so I used a few tablespoons of dried blueberries and made up the rest of the cup of dried fruit with currants and cranberries. These were pure heaven this morning! With a cup o’ Joe, and a glass of OJ, these cakes really hit the spot! The bananas make them really moist and the oats give them a chewy, hearty texture reminiscent of oatmeal cookies. Yum!
One suggestion I want to make that I have learned along the way in my pancake-making journey. Once the batter is mixed up, let it sit for around ten minutes before you make the pancakes. Many pancake batters will rise a bit due to the action of the baking powder and baking soda and you will get fluffier pancakes. In the case of these pancakes, letting the batter sit for a few minutes will help the raw oatmeal and dried fruit soften a bit so that you will get a better texture to these pancakes than if you were to immediately ladle out the batter for cooking.
Banana, dried fruit and oatmeal pancakes
Adapted from the February 2002 issue of Bon Appetit
1 cup old fashioned oats
1 cup whole wheat pastry flour
1 tbsp brown sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp cinnamon
2 large eggs
¾ cup plain yogurt
¾ cup milk
½ tsp vanilla extract
2 ripe bananas, mashed
1 cup dried fruit (blueberries, currants, raisons and cranberries are all good. Use one kind or a combination)
¼ cup olive oil
butter for frying
In a medium bowl, whisk together the oats, flour, brown sugar, baking power, baking soda and cinnamon. In a larger bowl, beat the eggs and then whisk in the yogurt, milk and vanilla. Mix the dry ingredients into the wet ingredients until just combined. Fold in the mashed bananas, dried fruit and oil. Mix until well combined but don’t over mix. Let the batter sit for about ten minutes.
Meanwhile, heat an electric pancake griddle to 325 degrees or heat a skillet over medium heat. Melt a small amount of butter over the surface of your griddle. Ladle batter onto griddle and cook the pancakes until the edges form bubbles and look dry. This should take three or four minutes. Turn the pancakes and cook for another one or two minutes.