There are, of course, far more than two kinds of people in the world. But when it comes to breakfast/brunch food, people tend to fall into two camps: those who want savory breakfast (some variation of eggs, usually), and those who want a more dessert-like breakfast (pancakes, waffles, french toast). Then there are the people like me, who can’t decide. Ideally, if I’m at a restaurant, I’ll be eating brunch with someone who’ll share with me, so I can get a little of each. But if I have to choose, I tend to go the savory route, just because the sweet breakfast foods are usually nothing but overwhelmingly sweet, in addition to being nutritionally vapid.
I don’t often cook breakfast—usually, in the morning, it’s all I can manage to pour milk over cereal—but that might change now that I’ve discovered these pancakes, which are anything but nutritionally vapid and which reheat beautifully in the microwave. Chock full of blueberries, oatmeal, and whole wheat flour, they might actually count as health food, but they don’t taste that way. They taste awesome. Tender, moist, and not too sweet. Plus, since I used buttermilk powder and frozen blueberries, they were made completely with ingredients I happened to have on hand in yet another massive DC snowstorm.
I think the only flaw in these pancakes might be that the recipe calls for letting the batter rest for an hour or overnight, which calls for a level of forethought that I am unlikely ever to achieve. But I let the batter rest for about half an hour while I made the bacon, and they came out great. I was also curious as to why the batter needed to rest at all, and I found this interesting explanation and discussion.
Nutritional powerhouse pancakes (oatmeal buttermilk blueberry pancakes)
From the New York Times’ Recipes for Health
Note: I halved this recipe and it worked fine.
1/2 cup rolled oats
1/2 cup low-fat milk
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup fresh or frozen blueberries
Combine the milk and rolled oats in a bowl, and set aside.
Sift together the flours, baking powder, baking soda, sugar and salt.
In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
Serve hot with a small amount of butter and maple syrup.
Yield: A dozen pancakes.
Advance preparation: You can keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.