Oatmeal Pancakes With Cranberry Syrup

Published in Gourmet magazine, November 1992

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• Cranberry Syrup

• 1 (12 ounce) bag fresh cranberries (picked over)
• 1⁄2 cup water
• 1  cup sugar
• 3⁄4 cup light corn syrup

• Pancakes

• 2  cups old fashioned oats
• 1⁄2 cup all-purpose flour
• 1⁄3 cup sugar
• 1  teaspoon double-acting baking powder
• 1  teaspoon baking soda
• 2  cups buttermilk
• 2  large eggs
•  vegetable oil or   melted butter, for brushing griddle

Directions

1. Syrup:.
2. In a heavy saucepan, combine the cranberries and water; simmer 10-15 minutes (or until the berries have burst), stirring occasionally.
3. Strain the mixture through a sieve into a saucepan, pressing hard on the solids.
4. Stir in in the sugar and corn syrup and boil for 2 minutes, skimming off the foam. Let the syrup cool slightly before serving. (The syrup keeps for 1 month; cover and chill).
5. Pancakes:.
6. In a large bowl, stir together the oats, flour, sugar, baking powder, and baking soda.
7. In a medium bowl, whisk together the buttermilk and eggs. Whisk the egg mixture into the flour mixture until combined well. Allow the batter to stand at room temperature for 1 hour or chilled overnight.
8. Heat a griddle over medium heat. Brush with oil or butter.
9. Drop the batter by 1/4-cup measures onto the griddle; cook pancakes for about 2 minutes on each side, or until they are golden brown. Serve with the syrup.