New York Times oatmeal + buttermilk + blueberry pancakes, with a twist or two
December 14, 2009
You don’t mind my tinkering with your lovely pancake recipe, right? We go a long way back, you and I: all the way to my dirt-poor student days when I couldn’t wait to pick up your infant-sized Sunday self from street vendors on Broadway late every Saturday night. (Oh, how your “Home & Garden” section gave me hope then, by reminding me that someday I, too, may have a kitchen larger than my underwear drawer.) So, thanks for being a good sport about the liberties I’ve taken with your recipe. Here goes my interpretation, in which many shortcuts are taken, nothing gets sifted, and hazelnuts make a surprise appearance.
New York Times oatmeal+buttermilk+blueberry pancakes
- 2 eggs, whisked
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon canola oil
- 1 cup whole wheat flour
- 1/2 cup white flour
- 1/2 cup rolled oats
- 1/3 teaspoon salt
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 cup ground hazelnuts
- a fistful of frozen blueberries (yes, those farmers’ market lovelies earmarked last summer for a gray December day just like this)
- Combine the first four ingredients.
- Add the rest. (I suppose you could sift the flour–but why?)
- Wake up the husband to…
- Cook the pancakes on a griddle, 1-2 minutes per side.