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03/01/2017 11:01 PMMy mother didn’t cook unless it was necessary. One of those necessary times was breakfast. Every morning I would attempt to flee the dreaded bowl of Cream of Wheat and run out the door. Never oatmeal or Maypo. Just white Cream of Wheat in a white bowl.
I don’t remember going out for breakfast until I met my husband Doug, who loved to go out for breakfast. During the week I made breakfast, but every weekend, Saturday and Sunday, off we went for our first meal of the day. When we lived in Massachusetts, it was always Ralph’s in Worcester, the city where the first diner was manufactured. Once we moved to Connecticut, it was first a quasi-diner in Plainfield. When we moved to Old Lyme, it was The Shack (originally in East Lyme, and now also in Waterford and Groton), the Broken Yolk in New London (now the Yolk), More recently, Monica’s in New London, and Cristy’s in Westbrook.
These days I’m either back to not eating much of a breakfast, taking a bagel out of the freezer, or making an omelet out of whatever veggies I have in the refrigerator, or, when I’m in a breakfast mood, to one of my regular favorite restaurants. But as I was reading my latest issue of Cooking Light, I saw a recipe for fluffy pancakes that included ingredients like oatmeal, white whole-wheat flour, and maple-sweetened almond butter, which cut the calories and upped the fiber. Best of all, these are just delicious.
Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.
Our Fluffiest Pancakes Ever
From Cooking Light, March 2017)
Yield: Serves 4 (serving size 3 pancakes about 2 tabelspoon sauce and berries), about 324 calories)
⅔ cup old-fashioned oats
1 ⅓ cups nonfat buttermilk
¼ cup warm water
¼ cup natural almond butter (or any nut butter you have)
2 ½ tablespoons maple syrup, divided
3 ounces white whole-wheat flour (about ¾ cup)
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon pure vanilla extract
⅓ cup fresh raspberries (or any berries), optional
Combine oats and buttermilk in a large bowl; let stand 10 minutes.
Meanwhile, combine warm water, almond butter, and 1 ½ tablespoons syrup, stirring with a whisk until smooth.
Weigh or lightly spoon flour into a dry measure cup; level with a knife. Combine flour, baking powder, soda, and salt, stirring well.
Heat a large nonstick griddle or nonstick skillet over medium heat. Stir remaining 1 tablespoon syrup, vanilla, and egg into oat mixture; add flour mixture, stirring just until combined. Spoon a ¼ cup batter per pancake onto hot griddle. Cook until tops are covered with bubbles and edges look dry and cook, about 2 to 3 minutes on other side. Serve with almond butter sauce and berries.