The Bowdoin Gourmet

Moulton had a rather unusual offering at lunch today: ‘handmade oatmeal pancakes with blueberry and apple raisin sauce’.  This dish would seem to make more sense as a breakfast item or even as a desert, but I wasn’t about to let culinary semantics stop me from trying it:

Now when the Moulton chefs said blueberry and apple raisin sauce, they probably assumed that students would pick one or the other.  They both looked really good to me, so I just grabbed a bit of both.

The dish was surprisingly delicious.  The pancakes themselves were substantial and independently flavorful; the mixed-in oatmeal gave the pancakes the flavor and texture to hold their own against the two sauces.  The sauces in turn were not to sweet, as fruit sauces often are, but instead balanced, semi-sweet complements to the savory pancakes.