Wake Up

Chef Elana’s Pancakes for Every Season

In this series, our Head Chef Elana Karp shares the recipes for dishes she’s dreamed about. 

Sometimes (read: all the time) I wake up dreaming about food. A few weeks ago, I was dreaming of fluffy pancakes. A little bit sweet, a little bit savory, and totally delicious. I don’t have a big sweet tooth, so it was about whole wheat flour and oats to balance out the maple syrup I would inevitably pour over the top. And that little crunchy ring around the edge that you get from cooking them in a sizzling pan.

At work I shared my dream with our Test Kitchen Manager Michelle, and she knew exactly what I was talking about. She wrote up the perfect pancake recipe and the more we talked about it, the more we knew we’d need to eat these all year round. So how could we keep them exciting? Seasonal variations, of course!

We started with peak season produce, then added the perfect spice pairing for each fruit to assemble the ultimate seasonal pancake: pumpkin spice and pear for fall, cherries and brown sugar for winter, cardamom and apricot for spring, and vanilla and berries for summer.

Fall

Pancake:
1 cup whole-wheat flour
½ cup quick cooking oats
¼ teaspoon salt
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 egg
1 cup vanilla almond milk
2 tablespoons dark brown sugar
2 tablespoons Greek yogurt
2 tablespoons pumpkin purée
1 teaspoon vanilla extract
¼ cup coconut oil

Compote:
2 d’anjou pears
⅓ cup orange juice
3 tablespoons dark brown sugar
1 lemon

INSTRUCTIONS
1. Prepare Ingredients
Peel pears and roughly chop, discarding core. Halve lemon.

2. Cook Compote:
Combine pears, orange juice, sugar, and 1 squeeze lemon juice in a medium pot over high heat. Bring to a boil, then reduce heat to medium-high and simmer until pears are very soft and liquid has reduced by ¾, about 8 minutes. Set aside and allow to cool.

3. Whisk Dry Ingredients
In a large bowl, whisk together flour, oats, salt, baking powder, and pumpkin pie spice.

4. Make Batter
In a separate large bowl, whisk together egg, milk, sugar, yogurt, pumpkin, and vanilla. Slowly add dry ingredients into wet mixture.

5. Cook Oat Pancakes
Heat coconut oil in a large pan over medium heat. When shimmering, add pancake batter in desired size, and cook until lightly browned on the outside and bubbles form on the surface, about 2-3 minutes per side. Flip and cook until cooked through the middle. Work in batches, if necessary.

6. Plate Oat Pancakes
Enjoy with pear compote and fresh whipped cream, if desired.

Spring

Pancake:
1 cup whole-wheat flour
½ cup quick cooking oats
¼ teaspoon salt
2 teaspoons baking powder
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
½ teaspoon cinnamon
1 egg
1 cup vanilla almond milk
2 tablespoons dark brown sugar
¼ cup Greek yogurt
1 teaspoon vanilla extract
¼ cup coconut oil

Compote:
3 apricots
2 tablespoons granulated sugar
1 lemon

INSTRUCTIONS
1. Prepare Ingredients
Rinse apricots and remove pits. Roughly chop. Halve lemon.

2. Cook Compote:
Combine apricots, sugar, and juice of ½ lemon in a medium pot over high heat. Bring to a boil, then reduce heat to medium-high and simmer until apricots are very soft and liquid has reduced by ¾, about 8 minutes. Set aside and allow to cool.

3. Whisk Dry Ingredients
In a large bowl, whisk together flour, oats, salt, baking powder, ginger, cardamom, and cinnamon.

4. Make Batter
In a separate large bowl, whisk together egg, milk, sugar, yogurt, and vanilla. Slowly add dry ingredients into wet mixture.

5. Cook Oat Pancakes
Heat coconut oil in a large pan over medium heat. When shimmering, add pancake batter in desired size, and cook until lightly browned on the outside and bubbles form on the surface, about 2-3 minutes per side. Flip and cook until cooked through the middle. Work in batches, if necessary.

6. Plate Oat Pancakes
Enjoy with apricot compote and fresh whipped cream, if desired.

Summer

Pancake:
1 cup whole-wheat flour
½ cup quick cooking oats
¼ teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1 egg
1 cup vanilla almond milk
2 tablespoons dark brown sugar
¼ cup Greek yogurt
1 teaspoon vanilla extract
¼ cup coconut oil

Compote:
1½ cups mixed berries
3 tablespoons granulated sugar
1 lemon

INSTRUCTIONS
1. Prepare Ingredients
Rinse berries and roughly chop, discarding any stems. Halve lemon.

2. Cook Compote
Combine berries, sugar, and juice of ½ lemon in a medium pot over high heat. Bring to a boil, then reduce heat to medium-high and simmer until berries are very soft and liquid has reduced by ¾, about 5 minutes. Set aside and allow to cool.

3. Whisk Dry Ingredients
In a large bowl, whisk together flour, oats, salt, baking powder, and cinnamon.

4. Make Batter
In a separate large bowl, whisk together egg, milk, sugar, yogurt, and vanilla. Slowly add dry ingredients into wet mixture.

5. Cook Oat Pancakes
Heat coconut oil in a large pan over medium heat. When shimmering, add pancake batter in desired size, and cook until lightly browned on the outside and bubbles form on the surface, about 2-3 minutes per side. Flip and cook until cooked through the middle. Work in batches, if necessary.

6. Plate Oat Pancakes
Enjoy with pear compote and fresh whipped cream, if desired.

Winter

Pancake:
1 cup whole-wheat flour
½ cup quick cooking oats
¼ teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1 egg
1 cup vanilla almond milk
2 tablespoons dark brown sugar
¼ cup Greek yogurt
1 teaspoon vanilla extract
¼ cup coconut oil

Compote:
1½ cups mixed berries
3 tablespoons granulated sugar
1 lemon

INSTRUCTIONS
1. Prepare Ingredients
Rinse berries and roughly chop, discarding any stems. Halve lemon.

2. Cook Compote
Combine berries, sugar, and juice of ½ lemon in a medium pot over high heat. Bring to a boil, then reduce heat to medium-high and simmer until berries are very soft and liquid has reduced by ¾, about 5 minutes. Set aside and allow to cool.

3. Whisk Dry Ingredients
In a large bowl, whisk together flour, oats, salt, baking powder, and cinnamon.

4. Make Batter
In a separate large bowl, whisk together egg, milk, sugar, yogurt, and vanilla. Slowly add dry ingredients into wet mixture.

5. Cook Oat Pancakes
Heat coconut oil in a large pan over medium heat. When shimmering, add pancake batter in desired size, and cook until lightly browned on the outside and bubbles form on the surface, about 2-3 minutes per side. Flip and cook until cooked through the middle. Work in batches, if necessary.

6. Plate Oat Pancakes
Enjoy with pear compote and fresh whipped cream, if desired.

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