I was making my whole grain apple pancakes for a family brunch, and realized I didn't have enough rolled oats. So instead, I made some porridge using steel cut oats and adjusted the ingredients accordingly. The pancakes came out deliciously! They have more "bite" to them than the previous version, and the taste and texture is vastly better, probably because steel cut oats are a very superior product to rolled oats. I took out the milk and added a smaller quantity of yogurt, which made the texture fluffier. I also love the tang of yogurt in any pancake or baking recipe. The batter is a little more liquid and finicky to work with than the previous version, but it will be fine, I promise.
Ingredients:
1/3 cup steel cut oats
1 1/3 cups water
1/4 cup ground flax seed
1/4 cup plain unsweetened yogurt
2 eggs
2 apples, grated with the skins on
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
Half a stick of butter (2 oz or ca. 55g), melted
1/2 cup plus 2 tablespoons whole wheat flour
2 teaspoons baking powder
First, prepare your steel cut oats. Mix them in a medium pot with the water, bring to a boil, turn the heat to low, and simmer for 20 minutes until cooked.
Transfer the oats to a large bowl and stir in the other wet ingredients.
In a separate bowl, mix together all dry ingredients. Tip them into the oat mixture and stir gently with a fork until just combined.
Melt a tablespoon of butter in a cast-iron frying pan over medium-high heat. (A non-stick pan is fine too, but I'd steer clear of a stainless steel one.) Using a 1/8 cup measure (or a large spoon), drop up to five spoonfuls of batter onto the pan. When little bubbles start to appear on top, flip them over with a spatula and cook the other side until it's a light golden brown, pressing down on the pancakes with the spatula to flatten them slightly.
Serve plain or with maple syrup.
Serves 4-6
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