Thank you to the Dining Out knitting people, who helped me decide what to cook this week. The cinnamony pancakes (well large pikelets really) sounded delicious, healthy and easy. Perfect for the school holidays and lazy breakfasts in bed.
Once again, this is a Sarah Carey recipe. You'll need some sort of food processor or blender, but probably like me, you'll have all the things you need to make these.
I found the mixture to be rather too runny, so I would start with maybe 1 1/2 cups of milk, and then add more as needed. I only made half the recipe, and I also used dark brown sugar because that's what I had. I like the cinnamon taste so I added a whole 1/2 teaspoon to my batter: I like dicing with spicing.
These will freeze well, they reheat so well. I often cook up some frozen blueberries to make a sauce and freeze that with them in small batches: perfection.
Cinnamon Oatmeal Pancakes makes about 20
- 2 cups plain flour
- 3 tspn baking powder
- 1/2 tspn salt, the recipes asks for 1 tspn, but I find that too salty
- 1/4 cup brown sugar
- 1/2 tspn ground cinnamon
- 2 cups rolled oats, whole
- 2 large eggs
- 2 cups milk
- 1/4 cup melted butter
- extra butter for the pan
Place the fry pan over a medium heat as you begin.
Put the flour, baking powder, salt, sugar, cinnamon and half the rolled oats into the food processor. Whiz until the oats are blended and it looks a little like hazelnut meal, or ground hazelnuts.
Meanwhile mix the egg and melted butter with 1 1/2 cups of the milk. Tip the flour and oat mixture into a large bowl and add the rest of the whole rolled oats.
Make a well in the centre and pour in a little of the milk mixture. Stir gently from the centre out, gradually incorporating the dry ingredients and adding more liquid as it is needed. It should make a thickish batter.
This is what happened when I put 2 tablespoons of the original batter into the pan for each pancake. It did not go well.
I added about another 1/2 a cup of plain flour, but by only using a proportion of the milk at the start, this problem can be avoided.
Take two: Melt a little butter in the pan and then spoon in 40ml for each pancake. They are ready to turn when there are little bubbles around the edges and in the centre is too. You should be able to slip the eggslide (or whatever you call it) easily under the pancake and flip it. Cook for another minute or two and then keep warm in the oven. I have a Keep Warm setting.
Serve with berries and maple syrup/golden syrup or honey as you see here. Really, eat them with any fruit: bananas, stewed apple or pear or whatever you fancy.