Oatmeal Buttermilk Blueberry Pancakes New York Times Recipes

Steps:

• Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

Steps:

• Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl.
• Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
• Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, whisk the egg whites, egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. , Spoon batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until the second side is golden brown., In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer or until hot and bubbly. Serve warm with pancakes.

Steps:

• Mix oatmeal and buttermilk.
• Add eggs.
• Combine dry ingredients separately.
• Add to the oatmeal mixture.
• Stir in the butter.
• Gently stir in the blueberries (or add 10-12 blueberries to each pancakes after pouring the batter on the griddle).
• Cook on hot greased griddle until bubbles show through.
• Flip and cook on other side until golden brown.

Steps:

• Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
• Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.

Steps:

• Sift flour and baking soda into a large bowl. Add salt.
• Add beaten egg and buttermilk and mix until blended. Do not worry about lumps.
• Grease skillet or griddle to medium hot (a drop of water will bounce on the surface). Spoon out about one-fourth cup of batter for each pancake. Cook until bubbles appear. Using a thin spatula, turn pancake over and brown other side. Keep pancakes warm in preheated 200-degree oven until ready to serve. Pass maple syrup separately.