Porridge Tom Hunt
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.