Oatmeal Pancakes with Peach Compote
Adapted from The Flying Biscuit Cafe
From Every Day with Rachael Ray
March 2008
SERVES 4
Prep Time: 15 min
Cook Time: 30 min
1 pound frozen peaches, thawed
1/2 cup light brown sugar
1/2 cup orange juice
2 cups rolled oats
2 cups flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
Vegetable oil
4 tablespoons unsalted butter, melted and cooled
2 large eggs, lightly beaten
2 cups milk
1. In a medium saucepan, bring the peaches, brown sugar and orange juice to a boil. Lower the heat to medium and simmer until the sauce begins to thicken, about 20 minutes.
2. Meanwhile, in a large bowl, combine the oats, flour, granulated sugar, baking powder, salt and cinnamon.
3. Heat a large, heavy skillet or griddle over medium-low heat and lightly grease with oil. Stir the melted butter, eggs and milk into the dry ingredients until just combined. Working in batches, ladle about 1/4 cup batter for each pancake into the skillet and cook until bubbles form, about 4 minutes; flip and cook for 4 minutes more. Top the pancakes with the peach compote.
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