Sunday, November 19, 2017

The sweet life

It's that time of year again! Lafayette Park is painted with a breathtaking fall pallet, and here at Napoleon's Retreat comfort food takes center stage.

Today's sweet breakfast featured one of our favorites: Oatmeal Raisin Pancakes. These hearty and heart-healthy pancakes almost taste like you're eating cookies for breakfast! We served the pancakes with a side of candied bacon and sautéed apples. The recipe for the candied bacon can be found here: Be sure to use a large-sized cookie sheet wrapped in aluminum foil for easier clean-up. Also, we've had to adjust the temperature of this recipe to 375F to crisp the bacon before applying the glaze.

 For the pancakes:

  • 1/4 cup butter, melted
  • 1 1/4 cup buttermilk, divided
  • 1 cup quick-cooking old fashioned oats (not instant)
  • 3 Tablespoons dark brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg (freshly grated makes a huge difference!)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins
In a small bowl, combine the oats with 1 cup buttermilk and let it stand for 10 minutes. In another small bowl, combine the dry ingredients. In a medium bowl, whisk the egg lightly and stir in the vanilla, butter, oat mixture, and remaining buttermilk. Add the raisins. Heat a griddle to 350F until butter sizzles on the surface. Use 1/4 cup to scoop the batter onto the griddle. Flip when bubbles form. Enjoy!

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