Oats add great flavor, texture, and a little nutritional boost to almost any baked good. I love their flavor, but in this dish, the oats fade into the background behind the ethereal texture of perfectly plump, tender pancakes. The Greek yogurt works like buttermilk or sour cream, giving these pancakes a dependable rise that makes them our classic weekend pancakes. Deep, dark purple blackberries, crushed over heat, polish off your meal with a decadent finish that's antioxidant rich and delicious. When blackberries are out of season, replace them with any juicy berry, like blueberries or black raspberries.
To make the pancakes: Whisk together flour, oats, sugar, baking powder, baking soda/bicarbonate of soda, and salt in a large bowl. In a separate bowl, whisk together the yogurt, milk, the melted butter, and eggs. Make a well in the center of the dry ingredients, and whisk in the wet ingredients until well incorporated. The batter should be thick, with little tiny bubbles on the surface.
Heat a cast-iron or nonstick griddle or heavy frying pan over medium heat until a drop of water sizzles when splashed on the pan. Brush the griddle lightly with melted butter. Drop about 1/3 cup/75 ml of batter per pancake onto the hot griddle, leaving about 1 in/2.5 cm or so between pancakes. When bubbles form around the edges of the batter, gently lift and flip the pancakes with a flexible spatula. Cook on the other side until the pancakes are golden brown around the edges, about 2 minutes. Don't worry if the first one doesn't come out perfect - just adjust your heat as needed and nibble on the practice pancake while you stack up a plate of beauties. Repeat, adding more butter to the pan as needed until all the pancakes are cooked.
P.S. If you like light, evenly golden brown pancakes, go light on the butter in the pan, and keep the heat on your griddle nice and low. If you prefer a pancake with a crisper exterior and a golden rim, cook pancakes at slightly higher heat, using enough butter to sizzle and foam in the pan
Photograph by Sara Remington