Sunday, December 20, 2015

oats pancakes

Fir tree between concrete walls is something worth of celebrating. I am so happy to have one again and enjoy the smell that spreads trough the flat. Even this is not its permanent home I am planning to keep it for a bit longer and meditate in the forest after holidays.
Warmth of lights, cinnamon and vanilla makes a nice welcome and a pretty nice beginning of a day. Pancakes for my tree!

for the sauce 
2tbsp honey
150g frozen strawberries 
Warm the honey and strawberries in a small saucepan over a medium heat, stirring frequently. Take the pan off the heat and put fruits in a blender. Process until you have fine sauce, just a minute or so.

100g porridge oats (not instant) flour - put the oats in a blender and process until you get the consistency of flour
Pinch of sea salt flakes
1 tsp baking powder
1½ tsp ground cinnamon
100ml oat milk, or any other
1 egg
1 tsp vanilla paste or extract
1 tsp sunflower oil (for frying)

Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground.
Put the oats flour, salt, baking powder and cinnamon into a bowl and stir.  
In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much.
Pour ½ a teaspoon of oil onto a smooth, non-stick heavy-based frying pan and put it on a medium heat. When hot, add the batter, you should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side. When you’ve cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before. Serve immediately – the oats carry on drinking up liquid, and the pancakes will dry on standing – with the strawberry honey poured on top.

Recipe adopted from the book Simply Nigella: feel good food.

No comments:

Post a Comment