When I lived in Atlanta, my roommate and I would go to our favorite brunch spot. I would always get the oatmeal pancakes with peach compote, so not so long ago, I decided to try and recreate them. I found separate recipes for the oatmeal pancakes and the peach compote. They didn’t teste exactly the same, but they were still so delicious and I highly recommend you give them a try!
O A T M E A L P A N C A K E S w / P E A C H C O M P O T E
- 1 cup – old-fashioned rolled oats
- 1 cup – milk (any kind)
- 2 eggs – large
- 1 tbsp – unsalted butter
- 1 tbsp – sugar
- 2/3 cup – all-purpose flour
- 2 tsp – baking powder
- 1/4 tsp – salt
- 1/4 tsp – cinnamon
- 3 peaches – skinned, pitted, and diced
- 1/2 cup – brown sugar
- 1/2 tsp – vanilla
- 1/4 cup – water
- 1 tsp – cinnamon
Mix 1 cup rolled oats and 1 cup milk together, in a large bowl. Let sit for 10 minutes.
Melt 1 tbsp of unsalted butter and set aside to cool.
Add the butter, eggs, and 1 tbsp go sugar to the oats and combine.
Add 2/3 cup of all-purpose flour, 2 tsps of baking powder, 1/4 tsp of salt, and 1/4 tsp of cinnamon, mix until combined. Let sit for 5 minutes.
Heat a large cast iron skillet over medium heat.
Add 1 tsp butter to pan and coat the bottom. Drop the batter into skillet, 3 pancakes at a time.
Cook for 3 minutes on each side (or until brown)
Set pancakes aside on warm plate.
Combine all ingredients in saucepan and bring to a boil.
Reduce heat and simmer for 12-15 minutes, stirring occasionally.
Make sure sauce is thickening and becoming like syrup.
Remove from heat and let cool.
Top pancakes with peach compote mixture.