Hooray for the weekend! Saturdays is the day I usually reserve for cooking us a nice big breakfast. It might be a full on fry up . . . or it might be something as simple as muffins. It all depends on how I feel and how hungry we are. Generally though, it is a day I like to pull out all the stops and cook something really scrummy for us to begin our day with.
Something like these fabulous Cranberry & Oats Pancakes. We love pancakes in this house. They're so easy to make. They're quick . . . and they're always delicious.
These are kind of rustic tasting . . . from the oats. Oats are good for your heart.
And there are cranberries in them too . . . one of the superfoods I think. Good for you as well.
We won't talk about the white chocolate . . . although in truth it's good for the heart too . . . just in a different way. A little bit of chocolate always lifts my spirits. It's true.
You can leave the white chocolate out if you want, or replace it with some chopped toasted nuts, like pecans or walnuts. That would be really fabulous as well . . .
These kind of taste like a delicious oat, cranberry and white chocolate cookie . . . cept it's breakfast and they're not quite as fattening as cookies are.
DO try the Buttermilk Syrup to serve with them. It's soooooooo good, and a little goes a long way. Bacon and sausage are optional . . . of course, but as I like to say . . .
In for a penny, in for a pound!
*Cranberry & Oats Buttermilk Pancakes*
Incredibly moreishly delicious. We love these. They almost taste like dessert.
60g plain flour (1/2 cup)
40g of quick cooking oats, uncooked (1/2 cup)
1 TBS golden caster sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp fine seasalt
1 tsp vanilla extract
180ml of low fat buttermilk (3/4 cup)
2 TBS sunflower oil
1 large free range egg, beaten
75g of dried sweetened cranberries (1/2 cup)
90g of white chocolate chips (1/2 cup)
Buttermilk syrup to serve (see below)
Whisk the flour, oats, sugar, baking powder, soda and salt together in a medium sized bowl. Whisk the buttermilk, egg, vanilla and oil together in a beaker. Add all at once to the dry mixture. Stir to combine well. Stir in the cranberries and chocolate chips.
Heat a large non-stick skillet over medium heat. Lightly grease with a piece of oiled paper toweling. Drop the batter onto it by heaped serving spoons. Cook without disturbing until the tops are covered with bubbles and the underside is golden brown. Flip over and brown the other side. Keep warm in a slow oven while you repeat until the batter is all used up.
Serve warm with Buttermilk Syrup.
Makes a generous pint
Deliciously homemade and great with all kinds of pancakes.
290g of golden caster sugar ( 1 1/2 cups)
175 ml of buttermilk (3/4 cup)
116g of unsalted butter (1/2 cup)
2 TBS golden syrup (can use light corn syrup)
1 tsp bicarbonate of soda
2 tsp vanilla extract
To make the syrup stir together the sugar, buttermilk, butter, golden syrup and soda in a large saucepan. Bring to the boil, then reduce to a rolling simmer. Cook for about 7 minutes. Remove from the heat and stir in the vanilla. Serve warm
NOTE: I did add some extra chocolate chips and dried cranberries to the top for illustration purposes.