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Oatmeal-Raspberry Pancakes with Berry Coulis

Makes about 12 pancakes; 5 to 6 servings

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.

Oatmeal-Raspberry Pancakes with Berry Coulis

James Carrier
 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
Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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).

Nutrition Facts

Servings 0

Amount Per Serving
Calories 341Calories from Fat 22
% Daily Value *
Total Fat 8.2g13%

Saturated Fat 2.6g13%
Cholesterol 149mg50%
Sodium 591mg25%
Total Carbohydrate 53g18%

Dietary Fiber 3.9g16%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.