It’s been snowing here in London. As a Californian, I love to see the snow as it’s something I’ve seen so rarely. I’ve also enjoyed watching the Brits freaking out about the weather as well. All week on the news the perky weather lady turned into this awful woman, going on about how if you left your house, you would be stranded because London would come to a standstill. I was actually really nervous. I sent my husband a text saying to come home straight after work or he would be stuck there all weekend. I bought some cans of soup, a loaf of bread and some milk so we could survive the snow in. This is what happened:
I know. Pathetic. I am never listening to that liar they call a weather lady ever again. I’m not holding a grudge or anything (fingers crossed).
But anyway, as you probably know, I love a leisurely breakfast or brunch. Normally, my kind of thing is an omelette with all kinds of fillings and definitely some avocado. But every once in a while I want warm, fluffy pancakes dripping in maple syrup, maybe with some fruit on the side (to look a bit healthier, hence the raspberries!).
I used to always stick to classics when it came to pancakes. Either simple buttermilk or classic blueberry pancakes, both which never disappoint. But I wanted something with a bit more depth, something that might surprise me a bit. These Oatmeal Raisin Cookie Pancakes hit the spot. The scent of the fragrant cinnamon wafts through the house when you’re cooking these, and the oats add an interesting texture to the pancakes when they’re cooked. Oh, and the raisins! They add little pops of sweetness in every bite; the taste is unexpected, but makes so much sense.
Make these for the pancake connoisseur in your life. Make them for kids (I can just imagine the smiles when they get one of those plump, sweet raisins!). Make them for friends after a big night out to cure their headaches. Anyone would love being presented with these piping hot beauties to fill their growling bellies. What’s better than a pancake that tastes like a cookie?
Oatmeal Raisin Cookie Pancakes adapted from Joy the Baker
Makes enough for 4
2 large eggs
1 1/2 cups flour
3/4 cup old fashioned oats
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
healthy pinch of freshly ground nutmeg
2 cups buttermilk
1 tablespoon pure maple syrup
4 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
3/4 cup raisins
oil or cooking spray (for cooking)
In a large bowl beat eggs. Add buttermilk, butter , maple syrup and vanilla and mix well. Add flour, oats, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Fold in raisins and let batter set for a few minutes.
Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough.
Pour 1/4 cup of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200º F oven until ready to serve.
Looking at these pictures really makes me want them again… Mmmm…
