Tuesday, 8 March 2011

I ♥ Pancake Day

On any other Pancake Day, I would have thought about making pancakes, not been sure where to start, shrugged my shoulders and decided that pancakes were an over-rated culinary delight anyway...

Not this year. This year I am a goddess-in-training and thus must not shrug my shoulders and shy away from such cooking challenges.

So, this year I bit the bullet and made pancakes. But these were not just any pancakes; these were Awesome Oaty Pancakes and should be attempted by every single reader of this blog. Trust me - if I can do it so can you.

This is a recipe given to me by a very good friend, who also happens to be a very good cook. It makes approximately 6 - 7 light, fluffy pancakes, which could be accompanied by any number of toppings - savoury or sweet. It goes like this:

Ingredients:

3/4 cup quick-cooking oats
1 1/2 cups buttermilk (this can be found in the same section of the supermarket as double cream and other such delights)
3/4 cup plain flour
1 1/2 teaspoons baking powder (a very important ingredient, as it makes the pancakes puff)
3/4 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 eggs, lightly beaten
2 tablespoons butter, melted
1 tablespoon packed brown sugar

Method: 

Before starting, put the oven on low, so you have somewhere warm to keep the pancakes whilst you add to the stack. 

1. Mix the oats and the buttermilk together and leave to soak for 10 minutes (this softens them and makes a lovely, gloopy mixture)
2. In the meantime, mix together all of the dry ingredients
3. When your oats are ready, mix the eggs and butter in to the dry mixture, before finally adding the oaty gloop.
4. Put a mini frying pan (mine is approx 18cm) on a lowish heat and add a small amount of butter to stop the mixture from sticking to the pan. Let the butter melt before putting a good dollop of mixture into the pan and frying it. The mixture will spread out in the pan as it heats, but feel free to smooth it out a bit with a spatula. Mine were approximately 0.5cm thick in the pan.
5. Fry on the first side until the bottom is browned and the top is bubbling. The top will still be quite liquidy, but if you're quick flipping isn't too tricky. (I ran a rubber icing spatula around the edges as it fried, to help prevent sticking issues)
6. Flip the pancake and fry until the new bottom matches the new top
7. Transfer to an oven-proof dish and stick in the pre-heated oven, just to keep it warm.
8. Repeat until you have a delicious stack of pancakes, ready to eat

Then comes the creative part: add whatever toppings suit you. I went with chopped bananas and strawberries and a good drizzle of maple syrup. My husband added some Greek yoghurt too.

These pancakes really are delicious and would make a fantastic weekend breakfast.



This evening's choice of cooking tunes came from Robbie Williams' Swing When You're Winning. This is an excellent wooden-spoon-as-a-microphone album and should not be dismissed simply because it is a Robbie Williams album!

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