Sunday, 7 February 2016

Catherine's best oatmeal pancakes

Make the batter a bit in advance if possible, to allow the oatmeal to soak up the liquid. If you are serving the pancakes with bacon and syrup for breakfast, cook the bacon in the pan first and then keep it warm while you fry the pancakes in the bacon fat that remains in the pan. You can also mix in chopped apple, apple rings or slices of banana to make fritters (very good with bacon and maple syrup!).


1 oz fine oatmeal
1 egg
Pinch of salt
A little milk


  1. Weigh up the oatmeal and put it in a large soup cup or small bowl
  2. Break the egg into it, and stir to make a thick batter
  3. Add a small slosh of milk (about 2tsp) and the pinch of salt.
  4. Leave the batter to stand for as long as poss (five minutes is good, an hour is better, overnight is fine).
  5. Add more milk to achieve the right consistency. The batter can be thickish for small griddle cake/scotch pancakes, or a bit thinner for large crepes.
  6. Heat an oiled griddle or crepe pan or frying pan (or the pan left after frying bacon), and cook the pancakes. 
Serve them with bacon, fruit, yogurt and syrup for breakfast. Serve them with lemon and sugar for pancake day. Save the extras and use them as sandwich wraps. Spread them with jam, or cheese...
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