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Buttermilk Oat Pancakes with Balsamic Raspberry Topping Recipe

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Balsamic Raspberry Pancakes

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Buttermilk Oat Pancakes with Balsamic Raspberry Topping Recipe
 
These high-fiber oat pancakes are made with 100% whole grains and no butter. A quick raspberry balsamic topping is a nice change from maple syrup.
 
INGREDIENTS:
 
Pancakes
-2 cups well shaken buttermilk 
-1 large egg
-1 1/2 cups old fashioned rolled oats
-1/2 cup whole wheat flour
-1 tablespoon sugar
-1 teaspoon baking soda
-1/2 teaspoon ground cinnamon
-1/4 teaspoon salt
 
RASPBERRY TOPPING
-2 cups raspberries, fresh or frozen (thawed)
-2 tablespoons Sonoma Farm Raspberry Balsamic Vineger 25 Year Old Aged
-1 teaspoon ground cinnamon
 
PREPARATION
To prepare oatcakes: Whisk buttermilk and egg in a medium bowl. Combine oats, flour, sugar, baking soda, 1/2 teaspoon cinnamon and salt in another medium bowl. Stir the dry mixture into the wet mixture and let stand for 15 minutes. The mixture will bubble slightly as it sits.
To prepare topping: Meanwhile, place raspberries, raspberry balsamic 25 year old aged and 1 teaspoon cinnamon in a small heavy saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries are mostly broken down, 3 to 5 minutes. Remove from heat and cover to keep warm.
Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each, cook 3 oatcakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more, reducing heat if necessary to prevent over browning.