Ingredients - makes four substantial pancakes
|6oz (175g) porridge oats||1 Tablespoon golden syrup|
|½ tsp salt||10 fl oz (300ml) milk|
|½ tsp bicarbonate of soda||1 egg|
|1 tsp sugar|
- Place the porridge oats in a food processor and blitz until it has the consistency of a very rough flour (you can use oatmeal flour but I the blitzed oats gives a slightly crunchy finish to the pancake).
- Tip the blitzed oats into a large mixing jug and stir in the other dry ingredients.
- Add the egg then gradually beat in the milk.
- Stir in the golden syrup and beat the mixture. (It will be a thicker consistency than the usual pancake batter.)
- Place in the fridge overnight.
- When ready to use, give the batter another beating.
- Lightly oil your pancake pan and cook as you would ordinary pancakes. These are more substantial than the usual pancake and will take longer to brown and holds together enough to flip.
- The finished pancake can be served buttered or with sugar and lemon juice, or your preferred pancake topping.
These went down very well with my “Official Taster” who has said they are his pancake of choice this Shrove Tuesday.