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Oatmeal Pancakes With Cranberry Syrup

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“Published in Gourmet magazine, November 1992”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Syrup:.
  2. In a heavy saucepan, combine the cranberries and water; simmer 10-15 minutes (or until the berries have burst), stirring occasionally.
  3. Strain the mixture through a sieve into a saucepan, pressing hard on the solids.
  4. Stir in in the sugar and corn syrup and boil for 2 minutes, skimming off the foam. Let the syrup cool slightly before serving. (The syrup keeps for 1 month; cover and chill).
  5. Pancakes:.
  6. In a large bowl, stir together the oats, flour, sugar, baking powder, and baking soda.
  7. In a medium bowl, whisk together the buttermilk and eggs. Whisk the egg mixture into the flour mixture until combined well. Allow the batter to stand at room temperature for 1 hour or chilled overnight.
  8. Heat a griddle over medium heat. Brush with oil or butter.
  9. Drop the batter by 1/4-cup measures onto the griddle; cook pancakes for about 2 minutes on each side, or until they are golden brown. Serve with the syrup.

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