In our house oat pancakes are a breakfast favourite. Now, oat pancakes are not usually associated with “light and fluffy” but I have discovered just the right proportion of oats to flour to avoid heaviness. The secret to light pancakes is aerating the mix and I thank one of my favourite cooks Lois Daish for the tip.
You don’t need oats at all but I like the added health properties of soaked oats and the nutty flavour.
One of the benefits of eating a breakfast that contains oats is that the oat-beta glucan in oat fibre slows down the increase in blood sugar levels after the meal. When the oat-beta glucan is digested it forms a gel which makes the contents of your stomach and the small intestine more viscous (a thick consistency between solid and liquid). This slows the uptake of carbohydrates into the blood stream and digestion takes longer, preventing sudden fluctuations in blood sugar. That’s why you feel satisfied for longer after eating oats for breakfast. (See my previous two postings on the other health benefits from oats).
Oat pancakes has to be pre-planned as you need to soak half a cup of oats overnight in water.
Oat Pancakes (serves 4)
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| You need a couple of bowls to make these pancakes but lightness achieved is worth the dishes. |
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| I use this method of adding beaten egg whites to any fritter recipe and it works a treat – try it next time you make corn fritters. |
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| The resulting mix should have a lot of air – make sure you fold in the egg white with a metal spoon until just mixed to keep the air. |
or just pop a few currants on top of the pancakes.
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| I learnt about adding currants to the top of the uncooked mix from my friend Maerushia and decided I would surprise Beau with a smiley face pancake. |
If using caste iron you need to heat it for a while before using so I usually turn the heat on slowly while preparing the pancakes.
Rub the warmed pan with butter paper or give it a light spray with cooking oil. Always make a small sacrificial pancake first, to see if you have the pan at the right temperature. You need enough heat to cook them through but not too high that they cook on the outside but remain uncooked on the inside.
Flip the pancakes when bubbles appear and start to burst on the surface of the pancake. If they don’t have a firm under-surface when you try to flip them, it means you are flipping too early.
Once cooked, keep them warm in a low oven until ready to eat.
I usually serve pancakes with fruit compote or a bowl of fresh summer fruits, maple syrup and yoghurt.
One of my favourite compotes is pureed cooked gooseberries.
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| Of course true maple syrup is the best with pancakes, but if you want to try something produced closer to home, Pear Syrup produced in Hawkes Bay is a good replacement. It’s made from 100% pears, no extra sugar added. |
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| Beau loved his smiley face pancake made from currants. He likes his pancake cut into wedges then a squeeze of syrup. |
Every culture has some form of pancake cooked on a stove top. My work colleague Elizabeth told me about savoury breakfast pancakes they cook in India. These are made from fermented rice, lentils and oats, and are called Dosa’s. Elizabeth says that adding oats gives the dosa more crunch. I now have the method so I am keen to give them a try. Will keep you posted.
Jeannie's Kitchen 
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