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Raspberry Oatmeal Pancakes

By Yvonne Martin of The White Oak Inn

Our local market had wonderful beautiful fresh raspberries this week, and I couldn’t resist buying some. I made these raspberry oatmeal pancakes with them for breakfast Saturday morning. Regrettably they were so good that our inn guests ate every single one of them, leaving none for me for my own breakfast.    Guess I’m going to have to double the recipe next time!

Even if you can’t get your hands on fresh raspberries, these pancakes are equally good made with frozen berries.   You can also substitute other berries, such as blueberries, blackberries or strawberries.

Prep Time: 15 Minutes
Cook Time: 8 Minutes
Total Time: 23 Minutes
Servings: Yields 16 four-inch pancakes

Ingredients:

  • 2 eggs
  • 2 cups milk
  • 1/4 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup firmly packed brown sugar
  • 1 cup quick-cooking oats, uncooked
  • 1 cup fresh or frozen raspberries
  • Powdered sugar to garnish

Instructions:

  1. Beat eggs, milk and oil together. Set aside.

  2. Combine flour, baking powder, baking soda, salt, brown sugar and oatmeal and stir well. Make a well in the dry ingredients and pour in the egg batter. Stir with a fork, just until blended.

  3. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. (I use an electric griddle set at 300 degrees.) Arrange several raspberries on top of each pancake. Turn pancakes when some of the bubbles on the outside edge of the pancakes start to break, and edges look cooked. Cook for 2 to 3 minutes longer. Note: If you're not sure when it's time to flip the pancakes, it's ok to gently lift an edge with the spatula to check how brown they are! Sprinkle with powdered sugar and serve with syrup and butter.

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