Fresh Blueberry Oat “Cakes on a Pan”

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I think whoever discovered pancakes was a dessert fanatic like me and decided to have some indulgence with something sweet first thing in the morning. Seriously that is what my take on cakes on a pan, well pancakes are. I actually like to think that it might have been me in my previous birth, if there existed one. :)

For this recipe, use fresh blueberries if possible, I got mine specifically for this. The reason for using fresh berries is this… when the heat hits the berries on the pan, those little rounds burst open oozing out a beautiful purple juice on the pancake. And my, oh my, seeing that first thing in the morning is a sight to behold.
So, I got a “huge” box from Costco, I used like a cup of berries for this recipe, and the rest is happily stored away. If you are aware of any healthy and easy recipes for blueberries, I would love to know. I need some help using the rest of the box…
(OR)
I will have to come up with some new wacky recipe that will for sure look good on my picture, which might trick you readers into commenting the ever so famous “Lovely picture, Nice recipe” comment. *wink*

Each and every stuff that went into making my pancakes are exactly what you want to kick off a day, protein from the eggs, whole grains from the whole wheat flour and oats, dairy from the milk, nutritious blueberries, a tad bit of sugar and butter for that feel good factor, and some grease to get you going through the day. All in one long sentence and pancake.

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Fresh Blueberry Oat Cakes on a Pan

Ingredients:

Fresh blueberries – 1 cup

Whole wheat pastry flour – 1 cup
Old fashioned Oats – 1/3 cup
Milk – 1-2 cups
Eggs – 2 large
Baking powder – 1/2 tsp
Vanilla – 1 tsp
Butter – 1 tbsp
Sugar – 3 tbsp (or more depending on your sweetness level)

Method:

Cream butter and sugar. Add eggs and using a hand blender whip the mixture till light and creamy.

Add 1 cup milk, vanilla, baking powder and whisk again.

Add flour and oats and whisk well to combine. Do not over mix. The batter should not be runny or too thick. Add more milk at this point if need be. It should be thick, yet in pouring consistency.

Mix the blueberries.

On a hot griddle smeared with some oil, pour the batter in small circles. Do not spread. The batter should flow by itself.
When bubbles start to form on the top surface, flip the pancake over and cook on the other side.

Some berries will break open and give a beautiful purple juice onto the pancake itself. Enjoy it hot from the griddle with some agave, fruit preserves or syrup.

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These pancakes are off to Jugalbandi’s Click June 2009 – Stacks and Jeanne’s WTSIM Berried Treasure

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