Debi's StoryThese pancakes were made for me by a very close friend for my Birthday Breakfast this year. I thought they were very good and we have been sharing with family and friends ever since. I love that you can save left overs in the frig and they are so good with all kinds of topping, bananas, strawberries,blackberries and the compote recipe can be used for the other berries as well. The Compote goes very well over vanilla ice cream too..Just sayin...=)
old fashioned oatmeal
coconut oil or canola oil
whole wheat pastry flour or self rising white flour
dried cranberries (optional)
BLUEBERRY COMPOTE INGREDIENTS
blueberries fresh or frozen
1THE NIGHT BEFORE, combine the oatmeal, flour, buttermilk in a large bowl. Stir well. Cover with plastic wrap and refrigerate overnite.
2NEXT DAY..Remove the bowl from refrigerator, Add the eggs, oil, sugar, baking powder, baking soda, salt and cinnamon.
3Stir together, Add milk till its a good pancake consistency. Mix until just combined. Add dried cranberries at this time if using them.
4Cook the pancakes on a hot, buttered griddle. They are ready to turn when the top side is bubbly and puffed up, flip and let cook on other side. DO NOT smash them down with your spatula even though you may be tempted!
5BLUEBERRY COMPOTE DIRECTIONS...Combine 1 1/2 cup blueberried, sugar and water in pan simmer over medium heat about 10 minutes until blueberries burst. Add remaining cup of blueberries. Cook until compote coats spoon, stirring often, about a minute. Can be made ahead of time and refrigerated. Serve warm over pancakes.