Oat pancakes with fresh strawberry sauce

Name: Oat pancakes with fresh strawberry sauce
Prep time: 35 min
Total time: 45 min
Yield: 8
Cuisine: american
Ingredients: 1 cup rolled oats; 1 lb strawberries; 0.33 cup sugar; 3 tbsp lemon juice; 4 tbsp butter; 1.25 cups flour; 2.5 tbsp cane sugar; 2 tsp baking powder; 1 tsp salt; 2 eggs; 1 cup buttermilk; 1 tsp vanilla bean paste; vegetable oil (for frying)

Based on 11 ratings

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Carolin Roitzheim

Food Editor at Kitchen Stories

"Pancakes are without a doubt an all-time favorite and, at least for me, are an absolute must-have breakfast for the weekend. The little fluffy cakes can be prepared quickly with just a handful of ingredients, but this version has a special twist with toasted oats in the batter. Taking a few minutes to toast the oatmeal in a pan and then process it into a coarse flour, adds a nuttier flavor to the pancakes and a heartier texture. If you like, you can add other spices like cinnamon, nutmeg, or cardamom to the batter in addition to the vanilla. Here, we serve the pancakes with a simple homemade strawberry sauce, but feel free to serve them with your favorite toppings like bananas, nuts, other fresh berries, or lots of maple syrup."

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

10 min

Ingredients

2Servings

MetricImperial

25 g

rolled oats

125 g

strawberries

15 g

sugar

¾ tbsp

lemon juice

1 tbsp

butter

37½ g

flour

⅝ tbsp

cane sugar

½ tsp

baking powder

¼ tsp

salt

eggs

62½ ml

buttermilk

¼ tsp

vanilla bean paste

vegetable oil (for frying)

Utensils

cutting board, knife, saucepan, nonstick pan, cooking spoon, bowl (small), food processor, large bowl, liquid measuring cup, kitchen towel, spatula

Nutrition per serving

Cal463

Fat32 g

Protein7 g

Carb40 g

Step 1/5
- 125 g strawberries
- 15 g sugar
- ¾ tbsp lemon juice
- cutting board
- knife
- saucepan
Remove the stalk from the strawberries and quarter, saving a few whole strawberries for serving. Transfer strawberries to a saucepan and toss with sugar and lemon juice. Set aside.
Step 2/5
- 25 g rolled oats
- 1 tbsp butter
- nonstick pan
- cooking spoon
- bowl (small)
- food processor
Toast the oatmeal in a large nonstick frying pan over medium-high heat for approx. 4 min., tossing several times, until they smell very fragrant and might be slightly browned. Remove and set aside, wiping out the pan if necessary. Reduce heat and melt butter in the same pan, letting it brown a bit, then transfer to a small bowl and let cool; do not wipe out the frying pan. Grind toasted oats in a food processor to make a flour that is still slightly coarse.
Step 3/5
- 37½ g flour
- ⅝ tbsp cane sugar
- ¼ tsp salt
- ½ tsp baking powder
- ½ eggs
- ¼ tsp vanilla bean paste
- 62½ ml buttermilk
- large bowl
- liquid measuring cup
- kitchen towel
Mix ground oats, flour, cane sugar, salt, and baking powder in a mixing bowl. Beat eggs, vanilla, and buttermilk together in a measuring cup or another mixing bowl, then stir in melted butter and mix until combined. Add wet ingredients to dry ingredients and mix until just combined. Cover bowl with a clean towel and let rest for approx. 10 min.
Step 4/5
In the meantime, prepare the strawberry sauce by setting the saucepan with the strawberries over medium-high heat. Bring to a boil, then reduce heat and simmer for approx. 5 min., or until the mixture begins to thicken slightly. Remove from heat and set aside while you make the pancakes.
Step 5/5
- vegetable oil (for frying)
- spatula
In the previously used nonstick frying pan, heat a little vegetable oil over medium heat. Add some batter to create pancakes approx. 10 cm/4 in. in diameter. Flip pancakes after approx. 2 – 3 min., or when they are golden brown on the bottom and bubbles appear all around the edges of the pancakes. Cook for approx. 2 min. on the other side, then remove and repeat until the batter is used up. Serve with the homemade strawberry sauce and the reserved fresh strawberries. Enjoy!
Enjoy your meal!