Oatmeal Pancakes

from Alison Holst Cooks Warming Food for Cooler Days

Once I decided these should properly be thought of as Oatmeal Pikelets, I had a lot less trouble with them. I am used to the fine lacy 200mm creations which are dosai, gallettes de sarassin, crêpes, angel pancakes, etc, all of which behave much more like each other than they behave like these.

The sugar content is high, and the batter is thicker. When you turn them over the cooked side resembles a pikelet, not a pancake. They puff up like pikelets. In fact they behave in much the same way as the Edmonds Book pikelets do.

About six months ago, I had a similar experience when I bought a buckwheat pancake mix from a supermarket, being away from home and the usual ingredients. It was a disaster. Instead of the fine galettes I was used to, I wound up initially with a sticky, burned and raw mess which, considering the outrageous price I was paying for the premix, I was not happy with. Treated like pikelets, they worked, and we wound up much happier.

They need to be cooked at a leisurely pace — about 4+ on a twelve step element — and I found 75mm about the right width to get three of them in the pan at once. If you cook them faster, they tend to be black outside and raw inside. Experiment a little and they will probably be regular visitors to a weekend breakfast table.

You will need

  • 3/4 cup milk plus a little more if the mix is too thick.
  • 3/4 cup rolled oats
  • 1 egg
  • 1/2 teaspoon salt
  • 2-3 tablespoons sugar
  • 1/2 cup flour
  • 2 teaspoons baking powder
  • 25g melted butter

Method

  1. Pour milk over rolled oats in a bowl and add remaining ingredients.
  2. Use a stick blender just enough to combine ingredients.
  3. Place in tablespoonfuls and cook in lightly-oiled heavy-base frypan. Keep a scrunched up paper towel handy and a saucer with a little oil in it — I use rice bran oil — and give the pan a quick wipe between pikelets.
  4. Turn them over when bubbles begin to form and burst on top surface.
  5. They are ready when the bottom is golden brown. Serve with butter, jam, sour cream, etc, as for pikelets, but they'll also cope with bacon and mushrooms..

 

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