Oatmeal Pancakes with Apples FlambeContributed by: Jyoti KehlContender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill. Pancakes
Apples
DirectionsPancakesStep 1Soak oats in buttermilk for at least 4 hours or up to overnight. Do not cook oats - this will make your pancakes too dense.Step 2Whisk eggs into buttermilk soaked oats (there should still be some liquid buttermilk, so this should be quite a moist mixture). Whisk in pancake mix. If batter is too thick, whisk in some extra buttermilk. When smooth, whisk in sugar and spices. Leave for 10 minutes. There should be bubbles at the top of the batter, signifying that the mix has a lot of air in it.Step 3Melt some butter or coconut oil in a pan over medium/high heat. Use a 1/2-cup measuring cup to scoop batter into the pan. When bubbles rise to the top of the pancake, flip.ApplesStep 1While the batter is resting, melt 4 Tbsp of butter or coconut oil in a saute pan over medium heat. Toss apples with brown sugar and cinnamon and add to the melted butter. Let the apples continue to cook down until they are soft, but not too mushy.Step 2When you are about ready to serve, add whiskey to apples and light on fire with a long lighter or kitchen matches. The fire will be big at first but will burn down fairly quickly. When it is pretty low, you can simply blow it out.Step 3Spoon apples and whiskey sauce over pancakes and serve. You can also top with whipped cream or creme anglaise.Serves 4. NotesNOTE: When flambeing, never pour alcohol straight out of the bottle, as this can catch the whole bottle on fire and make it explode. Measure out the specified amount and pour from a glass or measuring cup. |
 Servings: 4 Rating (Not yet rated) Products Used in this Recipe
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