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Monday, September 1, 2008

Oat Cakes With Fresh Berry Topping

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I got this recipe from a little cookbook I found at the grocery store one day called Whole-Grain Cooking. It was a special edition put out by Favorite Brand Name Recipes. I try to always use whole grains when cooking, so this caught my attention. I have tried a few recipes from it & this one is my favorite. I like to double it & keep extra sauce & batter in the fridge. Then it's easy to whip up a few more on demand, or the next day.

2 c. strawberries, raspberries or blueberries (or a mix)
1/2 c. sugar, divided
2 Tbsp cornstarch
1/2 c. water
1 tsp lemon juice
1/2 c. uncooked quick oats
1 c. whole wheat flour
2 1/2 tsp baking powder
1 1/4 c. milk
1/2 c. plain yogurt

If using strawberries, mash half of them with a potato masher. Slice the rest of them & set aside. If using other berries, do not slice.

Combine 1/3 c. sugar & cornstarch in small saucepan. Stir in water unsil cornstarch is dissolved. Cook over med. heat until it comes to a boil. Add lemon juice & mashed berries. Return ot a boil. Remove from heat & let stand. Stir in remaining berries.

Combine oats, flour, baking powder & remaining sugar. Stir in milk & yogurt until just combined. Batter will be lumpy.



Coat a nonstick griddle or large frying pan with cooking spray. Heat over medium heat. Drop batter by 1/4 cup-fuls onto the pan. Cook about 2 minutes- or until bubbles appear on entire surface. Turn & cook 2 minutes more, or until browned. Serve warm with berry sauce.

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