Nothing says “weekend” like homemade pancakes for breakfast. Making the batter for this oaty pancake recipe – more like an oaty take on a classic pancake recipe – is so easy that you can whip up delicious pancakes in no time at all.
Prep time: 5 Mins
Cook time: 2 - 3 minutes each (cooking time)
Yield: 4 to 6 pancakes
- 65g plain flour
- 65g oat flour
- 1 tsp salt
- 2 medium free-range eggs
- 250ml milk
- 20g melted butter
- Oil for frying
- Put the flour, oats and salt in a large bowl, make a small well in the middle.
- Crack in the eggs, add a splash of the milk and the melted butter.
- Using a balloon whisk, start whisking from the centre, gradually working your way outwards to incorporate the flour mix.
- Once the flour is mixed in, continue to whisk whilst you gradually pour in the remaining milk. Continue whisking until you have a smooth batter the consistency of single cream.
- If possible, cover and refrigerate for at least 30 minutes.
- Place a teaspoon of oil in a frying pan over a medium-high heat.
- Using a ladle, drizzle in the batter into the frying pan – swirling the pan at the same time until the batter coats the bottom of the pan in a thin layer.
- Leave for around 30 seconds, the pancake should start to bubble on top and then, holding the pan firmly, carefully shake the pan to loosen the pancake.
- Slide a fish slice or a palette knife underneath the pancake and carefully turn the pancake over. It should be a rich golden brown on the bottom.
- Leave for another 30 seconds and carefully lift the pancake to look underneath, making sure it’s cooked then tip out of the pan onto a plate.
- Repeat with the remaining batter mix.
- Cover with your favourite topping and serve hot.
To make Oat Flour simply add rolled oats to a blender and blitz for about 15 to 20 seconds, or until you have a fine, powdery flour. Transfer to a jar or container and store up to 1 month unrefrigerated.
You can vary the amount of oat flour used. In this recipe, Oat Flour has been used as a substitute for up to 50% of the plain flour.
Let the batter sit for 30 minutes to allow the oats time to soften and the batter to thicken, so you get a less grainy pancake.