Outside of Ireland, Irish food is often mistakenly thought to consist of nothing more than potatoes and mutton. How wrong that thinking is, Irish food is tasty with herbs and spices. The food and cooking of the Irish emigrant is steeped in history and heritage, and the food draws on the wealth of ingredients available from the sea, the land, the moors and pastureland in Ireland, Europe and America. Home and family to the Irish emigrant plays an important part in Irish food and cooking with the kitchen still the heart of every home with Irish hospitality and their love of celebrating renowned throughout the world.
Chef Kimberley of the Irish Cottage Kitchen draws on family favorites, classic regional fare and international influences to provide creative options for many occasions - simple family meals, a festive suppers, romantic dinners for two, or hearty picnics. Some of her delicious, inspiring and easy-to-follow recipes include this delicious Irish Oatmeal pancake that is on the her Brunch menu at DelVets, Inc. This recipe is a great addition for a cool fall morning with the family.
2 cups old-fashioned oats or quick-cooking oats (try Murphy’s Irish Oats)
1/2 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Additional melted butter (for brushing skillet)
Hot Apple pie filling or homemade apple sauce
1. Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let the batter stand to thicken, about 2 hours. (Recipe can be prepared up to 1 day ahead. Cover batter and refrigerate.)
2. Preheat oven to 250F. Heat heavy large skillet over medium heat or a electric grill to 400F. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to a baking sheet.
3. Keep pancakes warm in the oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with hot apples and shifted powered sugar, if desired. This recipe makes about 16 cakes.
Tip: Freezing pancake batter
Although making pancake batter isn't difficult, it doesn't always make for a speedy morning unless your mix is coming from a box. Just try this tip for freezing batter in advance so you're always armed and ready with a brilliant breakfast arsenal.
Freezing pancake batter isn't as tricky as it sounds, especially if you have plastic bags hanging around the kitchen. Just mix up a regular batch of your favorite batter and pour it into a gallon size zip top bag (smaller if you regularly make pancakes for less than an army). Roll batter up into a cone shape in the bag or ensure all the excess air is out of the bag. Seal and freeze!
When you're ready to bust out the pancake making, just thaw in warm water or overnight in the refrigerator. Snip off a corner of the bag and you're ready to pipe the pancakes directly onto the hot griddle.
This makes preparing pancakes easy and cooking pancakes a snap (you can even make those fun shapes you read so much about). Add in fun things like sprinkles or fruit chunks and have a great breakfast ready to go in a jiffy.