These pancakes were inspired by Mr. Rutherford.
If you’ve been hanging out here for any length of time, you know that The Rutherfords are my sworn enemies. Possibly the single greatest threat to my sloth-like existence. They are attractive, physically fit and tremendously talented – all traits that I find deeply offensive. Also, they are friendly. I bet they don’t even hide when people ring their doorbell. They probably lure those people in with a hair toss, and then make ‘em do pilates with the whole family.
Every Sunday, Mr. Rutherford makes pancakes for his family. And though not his exact recipe, these pancakes are a pretty good knock off. Mr. Rutherford likes to ensure that the entire family has energy to survive his regularly planned weekend activities. Crap like: soccer, hiking and camping. I don’t give a monkey’s ass about any of those things, but if you’re a Rutherford, you’re really into that sort of nonsense.
These pancakes will fill your belly and give you the energy to be a Rutherford or, as I prefer, hide from a Rutherford. These pancakes have substance without being heavy or dense. They aren’t a light, floofy, do-nothing-for-you pancake. Nope. They’ve got oats to lower your cholesterol and boost your immune system, and some flax which helps kick inflammation to the curb. I’ve put some blueberries in there to help you fight free-radicals – and I don’t mean the teenagers at your local tattoo parlor. What’s that? Why, yes, you’re very astute – there is some fibre in there. That outta keep things running smoothly, don’t cha think?
Now, just in case you’re sad/concerned that I shared a Rutherford-inspired recipe, I’ll leave you with this little gem:
Mrs. Rutherford threw up on Mr. Rutherford on their honeymoon.
Yup. They were on a boat, there was seasickness, Mrs. Rutherford was on the upper deck of the boat, Mr. Rutherford was on the lower… shiz got real.
. . .
Note: These are not a light, fluffy buttermilk type of deal. These are a hearty sort of pancake, made for belly-filling. I sometimes add a little more milk to this recipe if I find the batter too thick, but generally stick to the measurements below.
Blueberry Oat Pancakes
recipe: inspired by Mr. Rutherford – print and make
Yields about 6-8 pancakes.
- 1 1/2 cups all purpose flour
- 2/3 cup rolled oats (not the quick cooking kind)
- 2 tablespoons light brown sugar, packed
- 3 tablespoons ground flax
- 3 teaspoons baking powder
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon cinnamon
- a generous pinch of salt
- 1 egg
- 1 cup milk (I use skim)
- 1 tablespoon canola oil
- 1/2 – 1 cup of fresh or frozen blueberries, to taste
- oil/butter for grilling
Mise en place – begin by getting organized. Read through the entire recipe before beginning. Measure out all of your ingredients. Preheat your skillet on medium low or slightly warmer – the pan should be well-heated before grilling. Cooking the pancakes just under medium heat will take longer, but ensures they cook evenly and are golden without getting overly crisped.
Preheat a skillet as indicated above. Brush with oil/butter when ready to grill the pancakes, and re-grease between batches.
In a large bowl, whisk together the flour, rolled oats, brown sugar, ground flax, baking powder, cardamom, cinnamon and salt.
In a separate bowl whisk together the egg, milk and canola oil.
Stir the milk mixture into the dry ingredients, mixing until just combined.
Brush your pre-heated skillet with butter or oil, then scoop/ladle the batter into the skillet – about 1/3 cup per pancake. Sprinkle blueberries over the top of each pancake. Do not overcrowd the pan – it makes flipping difficult. Flip when you see lots of bubbles forming and popping over the surface of the pancake – the bottom should be nice and golden. If batter or blueberries escape during the flipping process, use your spatula to gently push it back in. Cook until the second side is golden. Serve immediately or keep warm in the oven set at about 150°F. Serve warm with maple syrup or topping of your choice.