• Mindy

Toasted Oat Pancakes w/ a Strawberry-Vanilla Compote

Author: Lauren Grant of Zestful Kitchen

Serving Size: 4 servings (16 pancakes)

Takes: 35 minutes


Up the flavor and health benefits of a breakfast and brunch favorite—pancakes. Toasting oats before blending into a flour adds nuttiness and depth of flavor to the humble pancake. Then cook down fresh, perfectly ripe strawberries with a touch of cardamom and a spoonful of vanilla bean paste for a delicious, seasonal compote. Drizzle it over the pancakes for a fancy finish, then save any extra for topping waffles, yogurt, and even ice cream.


Ingredients:

1 cup rolled oats

1 cup all-purpose flour

2 tsp. baking powder

¾ tsp. table salt

½ tsp. baking soda

½ tsp. cardamom

¼ tsp. grated fresh nutmeg

2 cups buttermilk

2 eggs

3 Tbsp. butter, melted and slightly cooled

2 Tbsp. pure maple syrup

1 tsp pure vanilla extract


Instructions:

1. Heat oven to 350ºF.

2. Arrange oats in a single layer on a sheet pan. Toast oats in oven until fragrant, 6 minutes; transfer to food processor. Turn oven off, and keep door closed to keep warm.

3. Process oats until finely ground into a flour; transfer to a bowl. Add all-purpose flour, baking powder, salt, baking soda, cardamom, and nutmeg, and whisk to combine; make a well in the dry ingredients.

4. Whisk together buttermilk, eggs, butter, maple syrup, and vanilla. Pour wet ingredients into well of dry ingredients and whisk just until combined.

5. Heat a nonstick or cast-iron skillet over low heat for 8 minutes. Coat with butter or oil, then test temperature of pan with a small drop of batter (it should sizzle). Spoon ¼ cup batter onto skillet and cook until golden brown and bubbles form and burst on top of pancakes, 2–3 minutes. Flip pancakes then cook until golden brown, about 1 minute more. Transfer pancakes to an oven-proof plate or platter and keep warm in oven. Repeat with remaining batter.



Strawberry-Vanilla Compote

Makes: 1¾ cups

Takes: 25 minutes


Ingredients:

4 cups frozen or fresh strawberries, roughly chopped

2 Tbsp. pure maple syrup

¼ tsp. ground cardamom

Pinch salt

2 tsp. vanilla bean paste or 1½ tsp. pure vanilla extract


Instructions:

1. Combine strawberries, maple syrup, cardamom, and salt in a saucepan over medium heat. Bring to a simmer, and cook, mashing with a potato masher or back of spoon, until berries have broken down and juice has thickened, about 10–15 minutes. Off heat, stir in vanilla bean paste and serve.

56 views
Kitchenware for Creative Cooking

Store floor is closed at this time.

Curbside delivery during COVID-19

Monday, Wednesday, Saturday: 10am - 5pm,

or by request.

Closed on Sunday, Memorial Day, 4th of July, Labor Day, Thanksgiving Day, Christmas Day, New Years Day

Customer Service: 515-233-4272

Email: CooksEmp@gmail.com

Events Email: events@cooksemporiumames.com

Helpful Resources

Follow Us

Shop our Brands

©2020 Cooks' Emporium

AmesMainStreet_Logo.png
ames-chamber-logo_550_transparent.png
think-ames-logo.png