Dina Cheney

Author, Still Life Painter, Recipe Creator, Photographer

Oatmeal Raisin Pancakes with Cherry Maple Syrup

Breakfast, BrunchDina CheneyComment

Imagine oatmeal raisin cookies, but in pancake form. The cherry maple syrup brings these hearty, largely whole-grain pancakes over-the-top.

Makes 12 medium pancakes

1 cup all-purpose flour

1 cup whole-wheat flour

1/2 cup raw quick-cooking or old-fashioned oats

3 Tbsp. granulated sugar

2 tsp. baking powder

3/4 tsp. salt

2 cups plain unsweetened soymilk

2 large eggs

2 tsp. vanilla extract

1/2 cup chopped pecans

1/4 cup raisins

Safflower oil, for cooking pancakes

1 cup frozen sweet cherries

1/2 cup maple syrup

  1. In a medium bowl, whisk together the all-purpose and whole-wheat flours, oats, sugar, baking powder, and salt. In a large bowl, whisk together the soymilk, eggs, and vanilla. Add the dry mixture to the wet mixture, and stir just until combined. Stir in the pecans and raisins.
  2. Brush the inside of a 10-inch nonstick skillet with the oil, and heat over medium. When hot, add four 1/4-cupfuls of batter, and cook until golden brown on both sides, about 2 minutes per side. Repeat with the remaining three batches of batter, brushing with about 1 tsp. more oil between batches.
  3. Meanwhile, add the cherries and syrup to a small-medium saucepot, and simmer over medium heat for 10 minutes, until warm.
  4. Serve the pancakes with the cherry maple syrup.