Whole oats make these pancakes thick and chewy. The cran-raspberry topping can be made up to 2 days ahead, but the oat cakes should be prepared just before serving. You can make your own crème fraîche by stirring 1 tablespoon of buttermilk into 1 cup of heavy cream and leaving it, covered, in a warm place for 24 to 36 hours (refrigerate it 4 to 6 hours before serving).
Cran-Raspberry Topping:
1 (12-ounce) bag fresh or frozen cranberries
¾ cup orange juice
½ cup sugar
2½ cups fresh raspberries, or 1 (12-ounce) bag unsweetened frozen raspberries
Oat Cakes:
1 cup rolled oats
¾ cup quick-cooking oats
½ cup all-purpose flour
¼ cup whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 large eggs, at room temperature
3 tablespoons butter, melted
3 tablespoons honey
Crème fraîche, for topping
Cinnamon or freshly grated nutmeg, for dusting (optional)
Prepare the topping: In a medium-size saucepan, combine the cranberries, orange juice, and sugar. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally, for about 8 to 10 minutes, or until most of the cranberries have popped. Remove the pan from the heat and stir in the raspberries. Serve warm or chilled.
Prepare the oat cakes: Preheat the oven to 200°F. In a medium-size bowl, combine both oats, both flours, the baking powder, baking soda, and salt.
In a small bowl, whisk together the milk, eggs, butter, and honey. Pour this mixture into the dry ingredients, stirring to form an almost smooth batter.
Heat a griddle or large heavy skillet over medium-high heat until hot, or until a few drops of water sizzle on the surface. Lightly grease the griddle.
For each pancake, pour about ⅓ cup batter onto the hot griddle. Cook for about 2 minutes, or until many bubbles appear on the surface and the edges look dry. Before turning the pancakes, lift the edges to check that the undersides are golden brown. Turn the pancakes and cook for 1 to 2 minutes more, or until the undersides are golden brown. Transfer the pancakes to a baking sheet, cover loosely with foil, and keep warm in the oven. Repeat with the remaining batter.
Transfer the pancakes to a warmed serving platter. Dust with cinnamon, if desired. Serve with crème fraîche and cran-raspberry topping. Makes 9 thick pancakes.