“Take your 1000 calorie all you can eat breakfast and shove it.”
Okay, yes or no, that sounds like a future country song title?
Inspired by one of the greats, Mark Bittman, I realized that there is a use for leftover oatmeal aside from tossing it in the garbage (naughty food waster) or reconstituting it with liquid til the lumpy coagulated (oh big word there) stuff is made into a desired consistency that might just be edible.
Pancakes, people, yes, pancakes!
Now I’m not a frequent flapjack maker. I often think of pancakes as sphere shaped sponges for my favorite sweetener maple syrup. They give you an excuse to keep adding more syrup as it gets soaked up. Today I needed a vehicle for a few ingredients such as oat flour I always have on hand and the random veggie lingering behind starting to look a bit abused and dried up in the fridge.
Enter rhubarb round two! In case you missed the rhubarberry muffin cakes I made for Myrecipes, click here.
The only flop (I know, I said hopefully no flops, but you know that chicken surprise recipe you tried wasn’t a winner either). Anyway, I’d change the ratio of dry to wet ingredients next time (as you should) because for some reason the center of these fluffy little delights didn’t cook so perfectly (okay, a wee bit soggy in the middle if I’m being honest, but I didn’t mind it).
The addition of more dry ingredients such as 1/4-1/2 a cup of dry raw oats (vs. 1 tablespoon) should do some pancake patchwork. Also taking out the ricotta cheese won’t hurt. Play around if you must.
Makes: 8-9 pancakes
- Lemon zester or grater
- 1/2 cup part-skim ricotta (optional)
- 1 egg
- 1 cup oatmeal, cooked (use whole oats)
- 1/4 cup unsweetened, vanilla almond milk (or alternative)
- 1 teaspoon vanilla extract
- 1 cup oat flour (I use Bob’s Red Mill)
- 1/4-1/2 cup raw oats
- 1-2 tablespoons lemon zest (be greedy, use 2)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup dried cherries (or other dried fruit)
- 1 handful raspberries (optional, but why not, oh blueberries would also work-it’d be like a berry barb bonanza)
For the compote:
- 1/4 cup water + 1 tablespoon
- 1/2 cup diced rhubarb (1/2″ thick slices)
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon maple sugar (or alternative)
For the compote:
- Heat a small skillet on medium heat.
- Add water and fruit. Bring to a boil and cook for approximately 5-6 minutes or until you can easily poke the rhubarb and pierce through it.
- Remove from heat, drain in a strainer reserving 1 tablespoon of the liquid (yes, this is a little messy).
- Place the tablespoon of liquid back in the skillet and add 1 tablespoon maple sugar, bring to a boil and cook a few minutes until a syrupy consistency forms.
- Add the fruit back and mix to combine. Set aside.
For the pancakes:
1. Combine all wet ingredients in a bowl. Stir to combine. Add dry ingredients, stir to combine and add the dried cherries and raspberries and stir.
2. Heat a large skillet over medium heat. Coat the pan with either cooking spray or butter (yes, I use butter, it’s the good stuff and a little goes a long way).
3. Scoop about 1/4 cup of pancake batter and make your pancakes (not too big, but not too small (I feel like little red riding hood), think flat hockey puck size.
4. Cook on each side for about 4 minutes (just don’t burn them). If it’s still squishy in the middle, use your head, cook a little longer.
5. Serve with a rather large dollop of berry rhubarby compote on top and drizzle with maple syrup.
Mmmm Mmmm Mmmm.
- No maple sugar? You can use plain sugar or maple syrup.
- No oat flour? Make your own! Yes, you can do this. Take 1 cup raw whole oats, stick them in your food processor and grind them til they turn into a nice fluffy flour, tada!) or substitute with half whole wheat flour and half white flour.
- You can really play around a bit with this, try different dried fruits and adding nuts to the pancake batter (I think pecans would add a nice crunchy touch).
- Also add spices, I think cinnamon is always a nice touch but I was aiming for a lemony berry flavor here.