I’ve been missing for the past two weeks or so, but I promise I can explain!
You see, I ended up getting a job that I adore (I almost didn’t write about it here for fear of jinxing it), where I help talented chefs teach classes and purvey their knowledge upon interested epicures. It’s an amazing place that’s run by even more amazing women, and I feel pretty darn lucky to be a part of it.
Haven’s Kitchen is a cooking school, specialty food/coffee shop, and event space that just opened on west 17th street in Manhattan (check out this great writeup on it by the New York Times). If you live in the area, please come in and say hello - based on the fact that you’re reading this blog I know you’d love it there, and if I’m around assisting classes I’d love to say hi to you!
So I’ve been spending a fair amount of time at Haven’s Kitchen recently (even when I’m not working, I like to hang out there – every one’s just so nice!), but I had today (Friday) off and I decided to treat myself to a first class, over the top, lazy morning. As I think you can agree with me, lazy mornings are perfected only when pancakes are involved.
These are your healthier-than-average oatmeal raisin pancakes, which are flecked with cinnamon and nutmeg and are moist, flavorful, and a beautiful sight for sore eyes (in my humble opinion, of course).
I have no qualms in admitting that I like baby pancakes, none of those massive guys for me. My uncle used to test my mini pancake-eating abilities when I was a wee child, and ever since then I’ve always enjoyed pancakes in miniature form. However, you should eat pancakes however your stomach sees fit, and if that means adult-size pancakes, then that is what you shall have!
The batter can be stored in the fridge, covered, for a few days. You can easily double the batter, and I think it would be a fun treat to make it, bring it over to a friend’s house, and treat your lucky friend to delicious and healthy oatmeal raisin pancakes. Or you could make a nice big stack, get the latest issue of Bon Appetit or Food & Wine magazine, and have the ultimate lazy morning by yourself. Up to you.
Have a great weekend everybody, I hope it’s filled with all sorts of delicious eats! What concoctions will you be enjoying?
1/4 cup rolled oats
1/2 cup water
pinch salt
2 tablespoons raisins
3/4 cup flour (whole wheat or all purpose OK)
1/2 teaspoon baking powder
1 teaspoon brown sugar
pinch salt
1/8 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1 tablespoon honey
1/2 cup whole milk
1 egg
1/2 tablespoon butter1. In a small saucepan, combine oats, water and raisins with a pinch of salt. Bring water to a boil, reduce heat to low and cook until water is absorbed and oats are soft, about 5 minutes.
2. In a bowl, whisk together dry ingredients: flour, baking powder, sugar, salt, cinnamon and nutmeg.
3. In another small bowl, whisk together wet ingredients: honey, milk, egg, and warm oatmeal mixture. Gently fold wet ingredients into dry ingredients (a gentle hand goes a long way here).
4. In a large skillet, heat butter over low heat. Add heaping tablespoons of batter, a few at a time so you don’t crowd the pan. If you want normal-sized pancakes, add 1/4-cup of batter per pancake. Cook until pancakes are hardened around edges and on bottom side, about 3-4 minutes, then flip over with a spatula. Continue to cook 2-3 minutes longer. Cook all of batter this way, adding more dollops of butter if the pan gets too dry.
5. Serve with maple syrup, honey, nutella, some stewed fruit, or anything else you can think of! These are pretty moist, so they taste equally great plain.As mentioned above, batter can be made a few days ahead and stored in the fridge. Bring to room temperature before using, and if it has thickened considerably thin out with milk, adding 1 tablespoon at a time.
Well, I have the oatmeal, I have the raisins, and I have all the other ingredients needed in my kitchen as I type this so I’m pretty sure I will have these pancakes – they sound wonderful!
Is that demarara sugar sprinkled over everything and did you saute the banana slices in some butter, sugar and cinnamon? Cause they look pretty fantastic also and again, I have bananas in my kitchen too.
The only thing I have planned so far to cook this weekend is my potato soup – I THINK I put the recipe for that on my blog…anyway, I just started making it this winter and used to make it following some recipe or other. When I decided to make it this winter, I knew I wouldn’t have some of the things called for in the recipes so I just made it up as I went along and I (immodestly) say I it!!! I’ve probably been making it every week or two since. And tonight is a really cold night so it will be perfect. I think tonight I’ll add in a little cauliflower just to make it healthier.
Thanks Mary Lynne! Did you end up making these? If so, please let me know how they turned out! I checked out your website and found a recipe for pumpkin soup, which I believe it the one you mentioned. Either way it sounds wonderful – flavorful, hearty, and healthy – my idea of a perfect soup
Congrats on the new job! It sounds like a great fit. These look delicious too and I will be sure to stop by the next I’m in the city! Maybe you can recommend a class for me to take
Thanks so much Sarah! I hope you can find some time to stop in, there are a bunch of classes that I think you’d like. Let me know!
We used to have drop scones when I was growing up, a type of mini pancake. We also had apple fritters – sliced apple dipped in pancake/drop scone mixture and fried. I sometimes make pancakes and add raw oars to the mix, but this is the first time I’ve seen cooked oatmeal! Must try it.
just discovered ur website so haven not tried any recipes but they sound terrific. maybe because i lived in lebanon for 13 yrs. 2 daughters born there who were members of the “hawaiians born in beirut” club which included keanu reeves.
I’ve been making myself these pancakes every Sunday morning for the past few weeks. They’re great! I actually halve the recipe (makes about 4 medium pancakes) which is the perfect serving size for me. I only use an egg white (because how else do you use half an egg?!), and I also use almond milk instead of whole milk because that’s what I have on hand. I also add 2 Tablespoons of unsweetened applesauce. And they come out perfect and pretty low calorie (especially by pancake standards!).
I can’t wait for my husband to get home (he is in the military) so I can make them for him!
Just love these recipes!! it always seems like too much work to come home and cook for my self but after reading your recipes i’m feeling inspired enough to give them a try!!! . Thank you for taking the time to post all these amazing recipes