Newlywed Brunch

Remember when I used to share recipes on the blog?

Yeah me neither.

But believe it or not, I do still cook every once in a while. So what if I made these two months ago. Or that I’ve had the photos sitting on my camera ever since just reminding me how good they would probably taste if I had them again.

So I figured why not share the recipe with you so you can drool over them and likely bookmark the recipe to keep pushing off for when you actually find time to make brunch again, too.

I’ve been loving The Newlywed Cookbook lately for its simplicity and fresh ideas. Let’s just say I tackle cooking like I tackle my wardrobe. I will re-wear the same 5 pieces of clothing over and over again before I make use of the hundreds of other items I have in my closet. And when I realized I had everything on hand to make this oat/yogurt/blackberry jam of a recipe, well, I put on my white t-shirt and jeans and made a morning out of it. (OK so it was yoga pants and a workout tank you get the point).

Warning: Rich flavors on the horizon.

Oatmeal-Yogurt Pancakes

1 2/3 C all purpose flour
2/3 C old fashioned oats (can sub rolled)
2 TBL sugar
1 3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 C plain Greek yogurt (plus a little extra for garnish)
1 C buttermilk (sub whole milk)
4 TBL unsalted butter (melted)
2 large eggs

In a large mixing bowl, whisk dry ingredients together. Blend yogurt, buttermilk, melted butter and eggs in a separate bowl. Pour the wet ingredients into the dry and mix until they are combined.

While your cast-iron skillet heats to medium, mash 2 cups of blackberries with 1/4 cup of sugar. Strain the juice into a small saucepan and set the berries aside. Heat the juice over medium heat until it thickens to a syrup-like consistency. Remove from heat and add a few teaspoons of pure maple syrup. Once it cools, pour over berries.

Spoon 1/3 cup of batter into your heated skillet and cook until bubbles form on top of pancake. If you’re anything like me it takes you 3-4 pancakes to really get your temperature right. But oh how #4 turns out!

Serve pancakes with berries and garnish with a little greek yogurt.