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
2 tablespoons raisins
3/4 cup flour (whole wheat or all purpose OK)
1/2 teaspoon baking powder
1 teaspoon brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1 tablespoon honey
1/2 cup whole milk
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.