Waste not...

Por­ridge Tom Hunt

The Guardian - Feast - - Rachel Roddy -

I ran an alpine chalet in my early 20s, and each morn­ing I’d serve the creami­est, most deca­dent por­ridge: sweet and rich, like a dessert, and prob­a­bly best not eaten ev­ery day. Then a Scot­tish guest re­quested it be made with noth­ing but water. I was scep­ti­cal but found that, cooked slowly and with the ad­di­tion of salt, this fru­gal ap­proach be­came unc­tu­ous, flavour­ful and creamy.

Cooked in this way, por­ridge is the ul­ti­mate bud­get break­fast: sa­ti­at­ing, af­ford­able and hugely nour­ish­ing. How­ever, it can be hard to cook the right quan­tity, leav­ing gooey left­overs that seem as if they are good for noth­ing. Un­til, that is, you try left­over por­ridge pan­cakes.

To make per­fect por­ridge with­out waste, mea­sure out 50g rolled oats and 350ml water or milk per per­son, add a tiny pinch of salt, and bring to a gen­tle sim­mer on a low heat. Cook, stir­ring of­ten, for six to 10 min­utes, un­til the oats are soft, adding a lit­tle more water if it gets too thick.

Left­over por­ridge pan­cakes

Weigh your left­over por­ridge and add the same amount of flour, plus a tea­spoon of bak­ing pow­der per 100g flour. Add one egg per 500g por­ridge mix­ture, then beat in water (or milk) a lit­tle at a time, un­til you have a thick­ish bat­ter that’s the con­sis­tency of dou­ble cream. Heat a fry­ing pan with a tiny driz­zle of oil, then pour a small la­dle of bat­ter into the pan to make a small pan­cake (more, if you have space). Leave to cook for a few min­utes, then flip over and cook on the other side for an­other minute, or un­til set. Serve with your favourite top­ping.

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