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Savoury Oat Pancakes

#
2
10 minutes
5 minutes per batch

Ingredients

Ingredients:

1/2 cup self raising flour

1/2 cup oats

1 tsp baking powder

2 large eggs

1 small courgette

1 teaspoon red pesto

1 cup grated mature cheddar

1/2 cup milk

pinch of salt

1 tbsp of olive oil for frying

Method

1: Measure oats, flour, salt and baking powder into a large mixing bowl, gently stir together to combine.

2: Grate the courgette onto a few squares of kitchen towel and gently pat them dry to remove any excess liquid that could make the pancake mixture too slack. Once the grated courgette is dried place it into the flour mixture and stir in, the courgette should be completely coated in flour this will help to further absorb any moisture from the courgette. Add the grated cheese to the mixture and set aside whilst preparing wet ingredients.

3: Measure out the milk and pour into a large bowl or jug then add the eggs plus a teaspoon of red pesto or sundried tomato paste. Gently whisk everything together using a fork, it should turn ever so slightly pink once the pesto is throughly mixed in.

4: Bring back the bowl set aside with dry ingredients and pour the egg and milk mixture into it. Next you will need to thoroughly combine the mixture, I usually use an electric hand mixer but a balloon whisk works just as well but is a little more labour intensive! The mix should appear loose but not too liquid and if it seems a little dry just add a splash more milk to thin it down

5: Add splash of oil to a frying pan being sure to evenly distribute it across the pan surface and bring it to temperature over a medium heat. Once the oil is hot carefully spoon small circles of mixture into the pan leaving space between each to allow for spreading, I typically cook 3-4 at once in a large heavy based frying pan. Don’t flip the pancake over until you see small bubbles appear on the top side, a few minutes on each side should deliver a golden brown crisp texture. Try not to overcook them as any burnt bits will destroy the gentle flavour of the courgette and pesto.

Stack ‘em up and pile ‘em high these savoury delights are best served hot with deliciously ripe avocado or crispy bacon

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