After the run of Japanese food time it's time to hop across the Pacific to the good ol' US of A.
Like many others I took the new year as an excuse to alter my diet, specifically getting some porridge into my morning routine. I'd heard porridge would stop those 10.30am hunger pangs, not to mention giving me a welcome glut of fibre first thing, and so fought through the wallpaper-paste texture and taste of it plain for a couple of weeks, before giving in and first adding maple syrup and then a banana. By this point it was actually pretty damn tasty but I then realised it was even worse at keeping my hunger at bay than my previous breakfast of a couple of eggs on toast was, so that was the end of that one.
This left me with some porridge oats that needed using up so first I made a few Staffordshire Oatcakes, absolutely gorgeous things that are deserving of far more accolade, let alone knowledge of their existence, than they have outside of Stoke. Do yourself a favour and make some, I doubt you'll be disappointed.
I still had lots of maple syrup too though so thoughts turned to these pancakes, thick and risen like your standard American pancake but with the earthy taste of oats, the buttermilk giving them a slightly sour tang that is balanced by the sweet syrup. Made for friends at the weekend they were a success all round.
Following this post I made these again, altering slightly to make a gluten-free version suitable for my gf's coeliac mum. I used gluten-free oats and a presciption gluten-free white bread flour (Glutafin), I also added an extra egg as I was worried about them holding together with the lack of gluten. They worked out really well and were loved by all, coeliac's and non-coeliacs alike.
Oat/Oatmeal Buttermilk Pancakes
Enough for 4 people
150gr porridge oats/gluten-free oats
80gr plain flour/gluten-free flour
2 med eggs (3 med eggs if going gluten-free)
1/2 TB sugar
1 TB baking powder (gluten-free)
Scant ts salt
When you get up mix the oats and the buttermilk. It's good to let them soak for an hour or two but you'll get away with less.
Once the oats are softened, mix the dry ingredients together and then mix into the oats, along with the eggs. Beat well to combine.
Heat a heavy frying pan or griddle over a lowish heat, too hot and they'll burn before they cook through, and grease well - I used vegetable oil and bit of kitchen roll.
Depending on the size you want pour somewhere from 1/3 to 3/4 of a ladeful of batter in. The larger size gives you around a 10cm pancake, the smaller amount let me put three 6cm pancakes cooking in the same large frying pan. Once in spread out with the ladle till about 8mm thick. Cook until dry on top, around 2-3 minutes, but careful not to over do it.
Flip and give a couple more minutes. They are then ready to serve. I used two frying pans at once, to halve the cooking time, and kept warm in a 60 C oven inbetween.
I love them with maple syrup, and I imagine golden syrup would be gorgeous too, both of which would sit happily with some sliced banana.