It’s that time of year again! For some people the only time pancakes are cooked is Shrove Tuesday — in our house they are an occasional weekend treat with maple syrup. Thicker, fluffy pancakes work for us, three or four in the pan so it’s quick and easy. So for Shrove Tuesday next week, I decided to try and add a little extra goodness to our pancakes, making oat pancakes and banana and oat pancakes; gluten free, dairy free — you name it, all recipes exist, there are many variations and accompaniments. I think I went a bit too far initially on the healthy buzz as they didn’t go down too well with the younger members of the family. So I worked on a little compromise — our favourite recipe with some flour removed and oats added and, hey presto, a very happy result, tasty pancakes with a little extra flavour and goodness.
Oat and Buttermilk Pancakes
124gr porridge oats
124gr cream flour
1 tsp bread soda
¼ tsp salt
2 tsp sugar
30gr melted butter — plus extra clarified butter for cooking.
Blend the oats in a food processor as fine as possible.
Sift together the flour, salt, and sugar.
Mix together the buttermilk, butter and egg.
When ready to cook the pancakes, add the wet ingredients to the dry.
Whisk ingredients to form a thick batter.
Put the pan or griddle on to heat over medium flame or power.
When the pan has heated up, drizzle over a few drops of clarified butter to the pan, then drop in three or four generous tablespoonfuls of batter at a time, leaving plenty of space in between.
Cook for 3 to 4 minutes on one side before turning over.
The pancakes are ready to turn when the bubbles burst.
Flip over gently and cook until golden on the other side.
Serve as soon as possible — ideally straight off the pan with maple syrup or berry compote and Greek yogurt.
If, as in our house, you are already accustomed to a very soft pancake, just soak the oats overnight for an hour or two, then whisk in the egg and the other dry ingredients — add a little extra buttermilk to get a dropping consistency. You won’t even know there are oats inside. Delicious.
300gr mixed frozen or fresh berries
Juice of half an orange.
1 tsp corn flour
3 tsp water
Gently bring the berries to the boil.
Once they are simmering mix the corn flour with the water to make a smooth paste.
Stir quickly into the berries and cook out for 30 seconds,.
Once thickened remove from heat and transfer to a clean serving dish — the compote can be served hot or cold.
I love these pancakes with berry compote and a spoonful of Greek yogurt.
You can email Mercy Fenton at email@example.com