Saturday, November 6, 2010

Oatmeal Raspberry Pancakes with Berry Coulis

I know, oatmeal raspberry pancakes with berry coulis (koo-lee) sounds so fancy huh? It's really just raspberry syrup, but it's homemade and it's yummy and it's better than anything you could buy at the store.

Pancake fanatic that I am, I still try new pancakes often. Lucky for me my oldest daughter asked for pancakes every morning the past two weeks and I gave in. What can I say? I made some of my old faves (check them out at the bottom of this post), and tried some new ones as well. Now, I didn't end up making fresh pancakes EVERY morning, that just would be crazy. Some days we pulled the leftovers out of the fridge but I think we pretty much ate pancakes one way or another just about every day for those two weeks. And I still have pancake recipes I haven't yet tried. I am always up for trying a new pancake recipe.

Oatmeal Raspberry Pancakes
1 cup rolled oats
2 cups buttermilk, divided
1 cup all-purpose flour
1/4 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 large eggs
1 tsp. vanilla
1-2 cups fresh raspberries, rinsed (you can use thawed, drained frozen as well)

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

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

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

Preheat your griddle or frying pan. If using a frying pan you may need to grease it. Pour batter in 1/4-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.

Serve the pancakes warm with berry coulis.

Berry Coulis
*2 cups rinsed fresh or thawed frozen blueberries
2 cups rinsed fresh or thawed frozen raspberries
1 1/2 cups sugar
1/4 cup lemon juice

In a 3- to 4-quart pan, combine blueberries, raspberries, sugar, and lemon juice. Bring to a boil over medium-high heat, then reduce heat and simmer, stirring occasionally, until berries begin to disintegrate and mixture starts to thicken, about 15 minutes. Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard seeds and skins. Serve coulis warm; if mixture cools before you're ready to serve, reheat in a microwave oven. If it's too thick, stir in a little warm water.

*I only used raspberries this time because that's all I had but I think it would be fabulous with the blueberries too. Next time I will definitely make it with the blueberries.

SOURCE:Adapted from Sunset Magazine on

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  1. That sauce has such a gorgeous color. I always prefer fruit toppings on my pancakes instead of maple syrup so this would work for me.

  2. Those look so yummy! I love all things breakfast and we have pancakes nearly every day. Yay for new recipes!

  3. What a delicious treat for breakfast! The pancakes look scrumptious and the raspberry sauce makes them extra special.


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