Oatmeal adds hearty texture to these simple fall pancakes served with pan-roasted pears and pecans. [Photograph: Sydney Oland]
Note: Pulsing half the oats in a food processor refines the texture of the final product, but if you don't feel like getting out an extra piece of kitchen equipment, just skip that step. You'll end up with a heartier final product, which is pleasing in its own way.
Pulse 1/2 cup quick cooking oats in a food processor until finely chopped. Transfer to a large bowl, then add remaining oats, flour, baking powder, salt, and 1 tablespoon sugar. Whisk together eggs and milk in a medium bowl, then fold into oat mixture. Set aside.
Melt 1 tablespoon butter in a large non-stick skillet over medium heat, then add pears and remaining sugar. Cook, shaking pan occasionally, until pears begin to soften and brown, about 10 minutes. Remove from skillet and wipe clean.
Toast pecans in now-empty skillet over medium-high heat, tossing often, until browned, about 6 minutes. Remove from skillet and reserve. Reduce heat to medium-low and wipe out skillet.
Melt 1 tablespoon of butter in the skillet. Add four 1/4-cup batches of batter and cook without moving until bubbly on top and the bottom is golden brown, about 2 minutes. Flip pancakes and cook second side until golden brown, about 2 minutes longer. Transfer to a plate and keep warm. Repeat with remaining batter and butter, working in batches, until all pancakes are cooked. Serve immediately with pears and nuts.
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