Best Buttermilk Pancakes with Fresh Raspberry Syrup

The buttermilk pancake. There's nothing quite like it. Its simple yet sophisticated. It can be dressed up anyway you like. My personal favorite is with fresh decadent raspberry syrup. These buttermilk pancakes find there way to my kitchen table on a weekly basis. They are tender and light on the inside, yet crisp and golden on the outside where the steaming butter has clung to its edges. An added bonus, they are healthy and satisfying! They are heaven on earth. I think these pictures may agree =). I often think of fluffy clouds as I'm eating whipped cream and here is the comparison in picture form...

Oat Flour Buttermilk Pancakes

Yields 12-14 pancakes

Ingredients:

1 cup oat flour*

1 cup all-purpose flour

2 Tbsp sugar

2 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups buttermilk

3/4 cup milk

2 eggs

2 Tbsp butter, melted

Directions:

Preheat griddle to 325 degrees. In a small mixing bowl, sift together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, egg and melted butter. Stir in dry ingredients. Pour 1/3 cup mixture onto buttered preheated griddle. Flip pancake when bubbles start to appear on surface and bottom is golden. Serve topped with your favorite syrup and butter or whipped cream.

*Oat flour can be purchased in the health food section of most super-markets. You can also make your own by grinding 1 1/3 cups whole oats in a food processor for about 2 minutes, until it is very fine (which is what I do if I run out of oat flour =).

Fresh Raspberry Syrup

Yields about 1 1/2 cups

Ingredients:

1 cup fresh raspberries (frozen can also be used)

1/2 cup cold water

2 tsp cornstarch

1/2 cup granulated sugar

Directions:

Combine all ingredients in a small saucepan over medium high heat. Bring to a boil stirring constantly. Reduce heat and simmer 5 minutes stirring constantly. Strain seeds through a fine mesh strainer. Serve warm.