Oatmeal-Raspberry Pancakes with Berry Coulis

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 6 servings berry coulis 
• 1 cup buttermilk 
• 4 large eggs 
• 1.5 cups flour all-purpose
• 1.5 cups milk 
• 1 cup raspberries fresh rinsed
• 1.5 cups rolled oats 
• 6 servings salad oil 
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 1 teaspoon vanilla 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• spatula

Directions

1. In a bowl, mix oats and buttermilk; let stand at least 15 minutes or up to 30 minutes.
2. Meanwhile, in a small bowl, mix flour, sugar, baking soda, baking powder, and salt.
3. In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened, then gently stir in raspberries.
4. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350); when hot, coat lightly with oil and adjust heat to maintain temperature.
5. Pour batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
6. Serve the pancakes as cooked, or keep them warm in a single layer on baking sheets in a 200 oven for up to 15 minutes. Stack pancakes on plates and serve with berry coulis (see notes).