...with whipped mascarpone. And maple syrup. AND berries.
Do I have your attention now?
My mother invented this pancake to feed a hungry track team one morning. This recipe is award winning. And the track team went on to take 2nd in state. What else can I say.
Did I mention that my mother is a registered dietician? So they are good for you too.
Golden Fig Oatmeal Pancakes with Whipped Mascarpone and Berries
Inspired by Oatmeal Pancakes form Kim Boyce’s Good to the Grain
Makes 12 big pancakes
1 cup cooked oatmeal (I used Coach’s oats)
4 golden figs dried, finely chopped
1 ¾ cups type 00 flour
2 tbsp sugar
2 tsp baking powder
¾ tsp salt
½ cup whole ground flax seed
3 tbsp unsalted butter, melted
1 ½ cups soy milk
1 tbsp honey
2 pastured eggs
½ cup mascarpone
½ cup powdered sugar
Berries in season
1. Fig Oatmeal. If you are using Coach’s oats bring 3 cups water to a boil and a 1 cup oats. Reduce the heat and cook for 5 minutes. Near the end stir in the figs and cook for another minute. For other types of oats follow a 1 cup oats to 2 cup water ratio.
2. Sift the dry ingredients together in a bowl. In a separate bowl, whisk together the butter, soy milk, honey and eggs. Combine the wet mixture, dry mixture and fig oatmeal, gently folding it all together. If you think the batter looks a little thicker than your normal pancake batter, that good. It’s exactly right.
3. Heat your cast-iron skillet. When it’s hot enough, coat the skillet with butter. Drop a few ¼ cup servings of batter in the pan, wait for bubbles and flip pancakes. Cook on the other side for another 3 minutes. Continue to re-butter the pan as you go along.
4. To make the whipped mascarpone, simply whip mascarpone and powedered sugar with a hand mixer until it forms stiff peaks.
Stack the pancakes up and serve hot with a dollop of whipped mascarpone, a few berries and a generous pour of maple syrup.