1 cup buttermilk
1 1/2 cups flour total, no more than half whole wheat
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 raspberries, fresh or frozen
Salad oil to grease griddle
In a large basin mix rolled oats and buttermilk. In a smaller basin mix flours with leavening and salt. Add eggs and vanilla to oat mixture and beat, then stir in milk. Stir in dry ingredients, then gently fold in raspberries. Batter will be thin.
Fry on a griddle or in a skillet at 375F, allowing a generous 1/4 cup batter per pancake.
Serve with maple syrup or a Berry Coulis. Especially good for low-fat, high-fibre diets.
Serves 6-8
Variation: Add 3/4 cup blueberries with raspberries to make Summer Berry Oatmeal Pancakes.
Berry Coulis: In a 3- 4-quart pan combine 2 cups blueberries (fresh or frozen), 2 cups raspberries, 1 1/2 cups sugar, 1/4 cup lemon juice. Bring to a boil, then reduce heat and simmer, with stirring, until berries begin to disintegrate and mixture starts to thicken, about 15 minutes. Press through a fine strainer into a basin, extracting as much liquid as possible with a spatula. Serve warm.