A light, healthy weekend breakfast: buttermilk oatcakes with raspberry compote

On Saturday my boyfriend and I made one of Sarah’s recipes: buttermilk oatcakes with raspberry compote. I didn’t really deviate from Sarah’s directions, so I won’t go into detailĀ  about making them when she explains it so well already.

I did choose low-fat buttermilk, though, and we skipped the fancy syrup, using whatever we had on hand (ie., the cheap stuff). Everything was easy to make but took a little time, but to my surprise the cinnamon worked wonders (and smelled so good) with the raspberries, and the oatcakes made me less full than regular pancakes and were healthier, too. So the entire batch was the perfect amount for two people! Maybe three, if you make a nice side. I got really hungry for maple sausage by the time we were done cooking.

A little syrup or butter on top mixes well with the raspberry compote when you’re ready to eat, too. As you can see from my pictures, the finished results looked very similar to how Sarah, a much more experienced cook, made hers.