Oat Pancakes with Brown Butter and Pistachio Sautéed Apricots
Want a refresher on how to make this?
Makes 18-20 | Prep: 20 min | Bake: 20 min | Oven: 400°
INGREDIENTS
For the Apricots
8-10 ripe Apricots, halved and pitted
2 tablespoons butter
3 tablespoons honey
¼ cup whole pistachios
2 tablespoons water
Zest from ½ lemon
1 teaspoon lemon juice
1 teaspoon vanilla
Small pinch salt
For the pancakes
¼ cup rolled oats
½ cup boiling water
1 cup all purpose flour
1 ½ teaspoons baking powder
½ teaspoons baking soda
Pinch salt
¼ cup sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla
Butter for cooking
INSTRUCTIONS
Prepare the Apricots
In a skillet, brown the butter over medium heat. Add the halved apricots, cut side down, and cook for bout 1-2 minutes. Flip the apricots over, add the honey, pistachios, water, lemon zest, lemon juice, and vanilla. Cook for another 2-3 minutes, allowing the syrup to thicken slightly. Add a pinch of salt and set the apricots aside to keep warm. careful not to overcook them as you don’t want them to cook mush!
Prepare the Pancake Batter
In a small bowl, pour the boiling water over the rolled oats and cover with plastic or a lid. Let them soak for about 15 minutes.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, whisk the eggs, sugar, buttermilk, and vanilla until smooth. Add the soaked oats to the wet ingredients and mix to combine. Gradually stir in the dry ingredients until just incorporated, do not overtax! There should be some small lumps of flour.
Cook the Pancakes
Heat a griddle, cast iron, or nonstick skillet over medium heat and add a small amount of butter. Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve
Stack the pancakes on plates and top with the sautéed apricots and pistachios. Drizzle the brown butter syrup from the pan over the top and enjoy!
