It’s that time of the year again, when we wonder where the time had flown, and exchange “it-seems-like-it-was-just-yesterday”s to one another, in eager anticipation of another new year, another hope of fresh beginnings. Unfortunately, it also appears to be that time of the year when almost every one has fallen victim to the harsh weather. It is ironic how we often lament about the unforgivingly humid weather we have here in Singapore, and yet when the monsoon season comes knocking, we fall susceptible to red noses, hoarse voices, and fevers matching the prior climate.
As I sit here typing this, I have next to me a box of Kleenex, a mug of warm Milo, and a sleeping baby who had just been given her third dose of medicine for the day. Aside: Bugs that prey on otherwise-jovial-and-healthy babies ought to be ashamed of themselves! And yet, here I am, taste buds still a little wonky from the inflamed throat, dreaming of these oatmeal pancakes with blueberry sauce I made last week.
I admit I do love my oatmeal a whole bunch, and am no stranger to oatmeal pancakes, but unlike the afore-linked recipe which calls for overnight soaking of the grains (which does wonders to the texture, by the way), this is one of those essential last-minute breakfasts that come together quickly, is hearty and healthy, and with the purplish hue of blueberry sauce dripping down the sides, these oatmeal pancakes look (and makes you feel) like a million bucks.
And sometimes, we all need to start our mornings feeling like that. Fever, cold, cough, notwithstanding.
Oatmeal Pancakes with Blueberry Sauce
1/2 cup all-purpose flour
1 tablespoon brown sugar
1 tablespoon baking powder
1/2 tsp salt
1/2 cup rolled oats
1 cup soy milk
1 teaspoon vanilla essence
3 tablespoons olive oil
For blueberry sauce:
1/2 cup blueberries
2 – 4 tablespoons brown sugar
1/4 cup water
1 tablespoon cornflour, mixed with 1 tablespoon cold water
To make the pancakes:
In a large bowl, mix flour, brown sugar, baking powder and salt.
In another bowl, combine the rolled oats and soy milk. Whisk in egg, vanilla essence, and olive oil.
Pour the wet mixture into the dry, and stir until smooth.
Warm a large nonstick skillet or griddle over medium-high heat, and lightly grease it with oil or butter.
Scoop the batter, about a scant ¼ cup at a time, onto the pan.
When the underside is nicely browned and the top looks set around the edges, flip the pancakes.
Cook until the second side has browned. Serve warm, with blueberry sauce.
To make the sauce:
In a saucepan over medium heat, combine blueberries, 2 tablespoons brown sugar and water.
Stir frequently, and bring to a low boil.
Slowly stir in the cornflour mixture, taking care not to crush the berries.
Simmer until the sauce reaches your desired thickness. Add more sugar if needed.