Cooking: Oatmeal Yogurt Pancakes with Blackberry Crush The Newlywed Cookbook by Sarah Copeland

I have to get better at taking pictures of the food before I eat it.... but this is the books photo.

I got a new cookbook The Newlywed Cookbook by Sarah Copeland and made the Oatmeal yogurt pancakes with blackberry crush. It was so so so good... I loved it and the kids did too! Recipe below

Ingredients

• BLACKBERRY CRUSH:
• 2 cups/480 ml fresh blackberries
• 1/4 cup/50 g raw or turbinado sugar [MY NOTE; i added a little more... (steph)]

• 1/4 cup/60 ml pure maple syrup, plus more if needed
• [MY NOTE; I added a little butter.. just a little bit...  (steph)]

• PANCAKES:
• 1 2/3 cups/190 g all-purpose/plain flour
• 2/3 cup/55 g old-fashioned rolled oats
• 2 tbsp granulated sugar
• 1 1/4 tsp baking powder
• 1/4 heaping tsp baking soda/bicarbonate of soda

• 1/4 tsp fine sea salt or iodized salt
• 1 cup/240 ml Greek yogurt, plus more for garnish
• 1 cup/240 ml whole milk
• 4 tbsp/55 g unsalted butter, melted, plus more for the pan
• 2 large eggs

Directions

To make the Blackberry Crush: Combine the blackberries and sugar in a medium bowl and mash slightly with a fork. Strain the juice into a small pot and reserve the berries. Heat the juice over medium heat and simmer until it is thick, syrupy, and easily coats the back of the spoon, about 8 minutes. Remove from the heat and stir in the maple syrup. Cool slightly, and pour over the berries. Adjust the sweetness with additional maple syrup if needed. Set the syrup aside.

To make the pancakes: Whisk together flour, oats, sugar, baking powder, baking soda/bicarbonate of soda, and salt in a large bowl. In a separate bowl, whisk together the yogurt, milk, the melted butter, and eggs. Make a well in the center of the dry ingredients, and whisk in the wet ingredients until well incorporated. The batter should be thick, with little tiny bubbles on the surface.

Heat a cast-iron or nonstick griddle or heavy frying pan over medium heat until a drop of water sizzles when splashed on the pan. Brush the griddle lightly with melted butter. Drop about 1/3 cup/75 ml of batter per pancake onto the hot griddle, leaving about 1 in/2.5 cm or so between pancakes. When bubbles form around the edges of the batter, gently lift and flip the pancakes with a flexible spatula. Cook on the other side until the pancakes are golden brown around the edges, about 2 minutes.

Steph

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