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Oatmeal pancakes immediately conjures up the idea of something thick and heavy that does not sound like it might be remotely appealing on a breakfast table. This could not be further from the truth when you end up grinding your own oat flour for these super light, almost fluffy pancakes from Smitten Kitchen. It is also true that most people are too lazy to come up with a decent breakfast spread, though it is repeatedly claimed to be the single most important meal of the day. I tend to agree that early morning may not exactly be the best time to spend in the kitchen unless you happen to run a boulangerie or likewise. Pancake batter, however, has the advantage of being prepared in advance and stored in the fridge until ready for use, making it convenient for early and late risers to enjoy a delicious homemade breakfast.
3/4 cup (90 grams) oat flour
1 cup (130 grams) all-purpose flour
2 tablespoons (25 grams) sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
1/2 cup cooked quick-cooking oatmeal
1 cup lukewarm water + 1 pinch salt
3 tablespoons (45 grams) unsalted butter
1 1/4 cups (295 ml) whole milk
1 tablespoon (20 grams) molasses
2 large eggs, room temperature
- To make oat flour, pulse rolled oats into a food processor or spice grinder until finely ground.
- Whisk dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl.
- In a small bowl, whisk butter, milk, cooked oatmeal, honey and eggs together until combined.
- Gently fold wet ingredients into dry ones. Using a light hand is important for tender pancakes.
- Although best if it’s used immediately, the batter can even be kept overnight in the refrigerator.
- The batter should be slightly thick with a holey surface. Heat a 10-inch cast-iron pan or griddle.
- Heat over medium heat until water sizzles when splashed onto the pan. Lower to medium-low.
- Working quickly, dollop 1/4-cup mounds of batter onto pan, shaping 2 or 3 pancakes at a time.
- Once bubbles have begun to form, flip pancake over and cook till bottom is dark golden-brown.
- Serve hot, straight from the skillet or keep them warm in a low oven. Makes about 18 pancakes.
It’s always lemon & poppy seed muffins or cake but did you know that this gorgeous, summer pairing can be used for thick, fluffy pancakes? Yes, add a dash of lemon juice and a sprinkling of poppy seeds to your regular pancake batter and taste the difference. The recipe, from Sally’s Baking Addiction, can label itself healthy as it calls for whole wheat flour and a good measure of Greek yogurt [the last I had in the refrigerator]. Poppy seeds add a nice little crunch to every bite and you would agree that the best part of being served pancakes for breakfast is to have a generous pat of butter, that melts instantly, along with some unconditional drizzle of golden/ maple syrup on top.
LEMON POPPY SEED PANCAKES
1 cup (123g) whole wheat flour
1/4 cup (50g) granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon kitchen salt
2 tablespoons poppy seeds
1/2 cup (124g) Greek yogurt
1/2 cup (120ml) full cream milk
1/8 cup (30g) unsalted butter
1 large egg, room temperature
1/2 tablespoon lemon zest
1 1/2 tablespoons lemon juice
1/2 teaspoon pure vanilla extract
- Microwave butter until melted. Set aside to slightly cool. You do not want it to be piping hot.
- In a large bowl, toss flour, sugar, baking powder, baking soda, salt, and poppy seeds together.
- In another large bowl, whisk yogurt, milk, butter, egg, lemon zest, lemon juice, and vanilla.
- Pour the wet ingredients into the dry ingredients and gently whisk it to combine everything.
- The batter is thick and a few lumps may remain. Heat a griddle or skillet over medium heat.
- Coat generously with nonstick cooking spray or butter. Drop 1/4 cup of batter on the griddle.
- Cook until the edges look dry and bubbles begin to form on sides of pancake, about 1 minute.
- Flip the pancake and cook on the other side until cooked through for about 2 more minutes.
- Keep pancakes warm in a preheated 200°F (93°C) oven till all the pancake batter is used up.
- Serve the pancakes immediately with fresh fruit or any topping of choice. Makes 10 pancakes.
Lemon & Poppy Seed Pancakes
Cold winter mornings make it so difficult to get up and out of bed. This specially holds true on the rare Sundays when I happen not to be working and therefore do not have to force myself out to bed to attend the ’emergency’ patient with a foul smelling sebaceous cyst or a non healing diabetic wound in casualty. Lazy Sundays also call for lazy, over-the-top breakfast items which can be indulged effortlessly and without guilt. After all, Sundays are home are treat and deserved all the special treatment which I cannot otherwise afford on my busy weekdays.
Thin and light French crêpes from Taste.com.au with sweet almond custard filling were on today’s breakfast menu. Making crêpes is quite simple and relatively faster than pancakes which are thicker and have a longer cooking time. The techniques lies in twirling the crêpe batter in a thin even layer on a hot griddle or crêpe pan before it has time to set. Your first crêpe might be somewhat odd shaped or overcooked but you will definitely get the hang of crêpe-making after a few trials. I think I will need to do another crêpe post soon, a savory one!
For the Crêpes
310ml (1 1/4 cups) whole milk
2 eggs, room temperature
150g (1 cup) plain flour
2 teaspoons caster sugar
For the Almond Custard
2 eggs, room temperature
110g (1/2 cup) white sugar
50g (1/3 cup) plain flour
2 teaspoons vanilla bean paste
500ml (2 cups) whole milk
100g (1 cup) almond meal
For the Chocolate Topping
150g dark chocolate, chopped
50g unsalted butter, chopped
60g (1/3 cup) whole almonds
- To make the crêpes, whisk milk and eggs in a jug. Sift the flour and sugar into a medium bowl.
- Make a well in the centre. Gradually whisk in milk mixture until it is smooth and homogenous.
- Rest in fridge for 20 minutes. For custard, stir eggs, sugar, flour, vanilla and milk in a saucepan.
- Cook over low heat for 4-6 minutes or until custard boils. Stir in almond meal. Place in a bowl.
- Cover surface with plastic wrap. Lightly grease a 20cm frying pan. Heat over medium low heat.
- Add 2 tablespoons batter. Tilt pan to cover base. Cook for 1 minute or until the edge starts to curl.
- Turn and cook for 1 minute or until golden. Transfer to a plate. Repeat with the remaining batter.
- Place 1 crêpe on a plate. Spread with a little custard. Continue with remaining crêpes and custard.
- Finish the stack with a crêpe. For the topping stir chocolate and butter in a saucepan over low heat.
- Stir until smooth then drizzle topping over crêpes and top with coarsely chopped toasted almonds.