Pancakes with oatmeal & milk

·         For 6 to 8 pancakes:

60 gr of rolled oats
60 gr of small spelled flour (or wheat)
1 tsp baking powder
¼ tsp baking soda
1 egg
20 cl milk ( fermented milk)
1 tablespoon olive oil (or melted butter)
Oil or butter for cooking
And also: 1 ½ tsp of sugar or ¼ tsp of salt depending on the version you choose. Perfume, spices… or not, it is according to the desires and tastes.

1.    I use small oats, bought in organic stores. On the package, it says that it is "steamed whole oats"
2.    Roast the oats: a few minutes in a frying pan until they color. Or under the oven grill, beware, it's faster! Let cool.
3.    Take half of the rolled oats and mix them finely.
4.    Combine flour, baking powder, salt or sugar, whole, and mixed rolled oats. With a whisk, it is more effective.
5.    In another container, beat the egg with the milk and the oil. Pour over the mixture of dry ingredients and mix summarily, without insisting too much.
6.    Heat a frying pan over medium heat with a little fat. When hot, remove excess fat with a paper towel.
7.    Place a small ladle of dough and cook for about 2-3 minutes on each side. The pancakes should be nicely browned. Repeat until the dough is used up.
8.    As you go, you can put the baked pancakes in the oven, preheated to 100° C, to keep them warm and they stay well inflated. Needless to say, it tastes much better immediately!

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