Oaty Pancakes recipe
for 4 servings
1/4 cup milk
3/4 cup rolled oats
1/2 cup flour
2 tsp baking powder
1/2 tsp salt
2-3 Tbsp sugar
1 egg
2 Tbsp butter
Pour the milk onto the uncooked rolled oats and leave to stand for 5 minutes.
Meanwhile, sift the flour, baking powder and salty into a medium-sized bowl. Add the sugar and egg to the milk mixture and beat with a fork to mix.
Melt the butter, and pour the oat-milk mixture and butter into the dry ingredients. Stir until mixed but not smooth. Add a little more milk if necessary to make a batter slightly thinner than piklet batter.
Spoon or pour the mixture onto a lightly greased, moderately hot frying pan. Turn when bubbles appear and when the underside is golden brown.
Spread with a little softened butter and stack two or three pancakes together.
Service with golden syrup, honey, maple syrup or Mock Maple Syrup.
Note:
For speed and ease, measure all ingredients, without sifting, into a food process bowl, and process very briefly.
1/4 cup milk
3/4 cup rolled oats
1/2 cup flour
2 tsp baking powder
1/2 tsp salt
2-3 Tbsp sugar
1 egg
2 Tbsp butter
Pour the milk onto the uncooked rolled oats and leave to stand for 5 minutes.
Meanwhile, sift the flour, baking powder and salty into a medium-sized bowl. Add the sugar and egg to the milk mixture and beat with a fork to mix.
Melt the butter, and pour the oat-milk mixture and butter into the dry ingredients. Stir until mixed but not smooth. Add a little more milk if necessary to make a batter slightly thinner than piklet batter.
Spoon or pour the mixture onto a lightly greased, moderately hot frying pan. Turn when bubbles appear and when the underside is golden brown.
Spread with a little softened butter and stack two or three pancakes together.
Service with golden syrup, honey, maple syrup or Mock Maple Syrup.
Note:
For speed and ease, measure all ingredients, without sifting, into a food process bowl, and process very briefly.
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