Recipe: Oat Pancakes
It’s pancake day, so here goes with some robust & filling oat pancakes, tasty hot or cold. These are orange & ginger, but it’s a basic mix; have a play. These are very good with warm fruit & yoghurt.
Of course, these can be made as savoury pancakes too. You could try experimenting with fennel or maybe sundried tomatoes & chopped olives to eat with sausage & mushrooms.
The batter keeps well overnight in the fridge, as do the pancakes. You can freeze them, just let them thaw on a wire rack before reheating.
For those counting carbohydrate, these come in at around 23%.
You will need
A heavy frying pan
A small ladle
A little oil
Fish slice or similar
To make about 10-12 pancakes;
2 eggs(or your vegan alternative, flax egg is good)
300ml milk(I use oat)
Juice & zest of a small orange
2tsp ginger(or to taste of course)
3tsp baking powder
Put everything but the baking powder in your blender*
Blend until smooth(ish, you want some texture)
Tip into a bowl or jug
Stir in the baking powder
Leave to stand a few minutes
Warm the frying pan to a medium heat
Very lightly oil it, a non-stick you might not need oil at all
Drop about a tablespoonful of batter into the pan
Leave it alone(or drop a few berries or choc chips in…)
When bubbles cover the surface, & the batter firms up, flip the pancake
Cook until golden
*from experience, from messy explosive experience, stir the baking powder in by hand