The latest issue of Martha Stewart Living arrived in our mailbox today. When I saw the front cover, the smells and tastes of fall almost brought a cool breeze into the house… almost. (Let’s not get carried away… it’s still 93 degrees at 8 pm.) But I could imagine cooler days, and immediately I am dreaming of my Le Creuset bubbling over with soups-roasted tomato, potato leek and, of course, Paula Deen’s taco soup. As much as I love summer, I love the actual changing of the seasons most of all. Whether it’s sweaters to flip-flops or sundresses to wool pea coats, I love the transition.
Whenever I eat these oatmeal pancakes, I remember a fall night with our good friends Matt and Mary Jane. It was a last minute text, “Busy tonight? Wanna do dinner at our place?” If you know me at all, you know the answer to texts such as these is always, “Yes!” Matt and MJ worked the griddle and made the most delicious pancakes I’ve ever tasted. Usually, we put blueberries in the pancake batter like they did, but when I made them recently I made a fresh fruit compote with blueberries, raspberries, blackberries and strawberries. We piled the fruit compote on top and sprinkled with powdered sugar. The bright burst of summer berries with the warm, comfort of buttermilk oatmeal pancakes feels just like the transformation of those last late summer nights that quickly drift into a brisk fall breeze.
Buttermilk Oatmeal Pancakes
from Matt and Mary Jane May (I think this is a Wilson family recipe)
2 eggs
2 cups buttermilk
1/2 cup flour (we use whole wheat flour)
1 teaspoon sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups quick-cookng oatmeal.
Whisk eggs with buttermilk. Add flour, sugar, baking soda and salt. Add oatmeal. Cook pancakes on a hot skillet or griddle. To make the fresh fruit compote, heat berries with 1/2 tablespoon sugar in a small pot on low/medium heat. Stir frequently until most of the berries burst and the juices thicken. Spoon compote over pancakes and sprinkle with powdered sugar.

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