Oatmeal pancakes with berry compote
These are great pancakes to have for breakfast.
Makes 10
370-400ml milk 200g self-raising flour, sifted 2tsp baking powder 1 egg A pinch of salt 1tbsp caster sugar 3tbsp melted butter, plus extra for frying Crème fraîche
FOR THE COMPOTE
500g summer berries, stalks removed 250ml water 100g caster sugar 1tsp vanilla extract 1 lemon, freshly squeezed
FOR THE TOASTED OATS
60g oatmeal 50g caster sugar
YOU WILL NEED
A large frying pan To make the compote, put the berries in a saucepan or pot over a medium heat with the water, sugar, vanilla and lemon juice. Simmer until the sugar dissolves and the fruit is starting to soften but still holds its shape. This will take about 5 mins. Set aside to cool then store in the fridge.
For the toasted oats, place the oats and sugar in a dry frying pan over a medium heat and toast for until the sugar starts to caramelise the oats. Remove from the heat and set aside to cool.
Soak half of the oats in 250ml of the milk for around 30 mins, until plump, reserving the rest of the oats for the pancake batter.
To make the batter, put the flour, baking powder, egg, salt, sugar and milk-soaked oats in a large mixing bowl and whisk together. Add in the melted butter and whisk again. Gradually add the remaining milk until you have a smooth, pourable batter. Be careful not to make too thin when adding the remaining milk – you may not need it all. Cover and put in the fridge to rest for 30 mins.
When ready, remove the batter from the fridge and stir once. Put a little butter in a large frying pan over a medium heat. Allow to melt and coat the pan, then ladle in small amounts of the batter.
Sprinkle some of the reserved toasted oats over the top of the pancake and cook until the underside is golden brown and bubbles start to form on the top – this will take about 2-3 mins.
Turn the pancake over using a spatula and cook on the other side until golden brown. Keep the pancakes warm while you cook the remaining batter in the same way, adding a little more butter to the pan each time if required.
Serve with compote and crème fraîche.