Oat Griddle Cakes with Blueberry Peach CompoteContributed by: Lacey OtisContender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill. Oats
Compote
Oat Griddle Cakes
DirectionsOatsStep 1Combine oats, almond milk, water and cinnamon stick in an airtight container. Let the oats soak overnight in the refrigerator.Step 2Place the oats, liquid and cinnamon stick in a large sauce pot. Heat over high heat and bring to a boil. Reduce heat to medium high and stir and cook until the liquid is absorbed and the oats are fluffy, about 10 minutes. When the oats have finished cooking, discard the cinnamon stick.CompoteStep 1While the oats are cooking, combine frozen peach slices, frozen blueberries and cornstarch in a pot. Heat over high heat and cook until the fruit thaws a bit.Step 2Reduce heat to medium and add the sugar, salt, cinnamon, lemon zest and lemon juice. Stir and allow the fruit to simmer gently until the juice is slightly thickened, about 1 to 2 minutes. Reduce heat to low, cover and keep the compote warm until ready to serve.Oat Griddle CakesStep 1In a medium bowl, whisk together the flour, brown sugar, cardamom and ginger.Step 2Whisk the egg and vanilla into the flour mixture. Slowly temper the hot oats into the egg/flour mixture. Whisk to combine it all together.Step 3Spray a large saute pan or griddle with cooking spray and heat over medium high heat. Add the oat batter to the hot pan by the spoonful and use the back of the spoon to spread out the batter so that the cakes are about 3 inches in diameter. Allow the cakes to cook until the batter bubbles in the middle. Flip the cakes and continue to cook until done. Continue making cakes until all of the batter has been used up.Makes about 12 cakes. Step 4To serve, place 3 cakes on a plate. Top with about 1/4 of the fruit compote. Garnish the dessert with whipped cream, powdered sugar and toasted chopped almonds.Serves 4. |
 Servings: 4 Rating (Not yet rated) Products Used in this Recipe
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