Category Archives: Pancakes
When Daniel from danielfooddiary first emailed me about a month back and asked if I was interested in joining a Singapore bloggers initiative called The #CookForFamily Initiative which was created for the sole reason of spreading the spirit of cooking with and for your family, I was definitely sold by the idea.
His plan was to get at least 100 bloggers involved.
To pick a day in July to cook a meal for their family or loved ones, then blog, tweet and instagram about their cooking, experience and thoughts all on the same day, which is TODAY – 6th August 2012 (Monday), with the hashtag #CookForFamily.
I was initially quite apprehensive at the thought of cooking because while baking was right up my alley, cooking certainly was not.
Disclaimer: I am NOT a bad cook… or at least I dont think I am…
But to cook for my family?
People that I love and people that I certainly wanted to serve only the best to..
I was not so confident about that.
It’s a Friday and it’s raining so what’s a girl gotta do when she is stuck at home? Make some pancakes of course =P Found this oatmeal pancake recipe from http://smittenkitchen.com/2010/05/oatmeal-pancakes/ and decided to have a go at making my own pancake batter from scratch because I usually use ready mixers.
P.S. This recipe is supposed to yield 18 small pancakes but I only made 6 because I like big, thick and fluffy pancakes so it’s up to your own personal preference yeah?
Anyhow, ever since I discovered my wheat intolerance, I have been eating heaps of oats and loving it! So oats + pancakes? I definitely had to try the combination! :) So here’s a little introduction to different versions of oats!
Steel cut oats
Oat flour (oats that have been grinded)
Oatmeal (made from 2 cups of water and 1 cup of oats, bring the water to a boil before allowing it to simmer)
So the ingredients you need for this recipe are:
3/4 cup oat flour
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon salt
Whisk it all together in a bowl until well combined
In another bowl, whisk the
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal
1 tablespoon honey
2 large eggs
Then gently fold the wet ingredients into the dry ingredients
It’s important to be gentle when folding because the batter should be slightly thick with a holey surface at the end
Pop the batter into the fridge to set for 30min
Heat a pan over medium heat until water sizzles when splashed onto the pan.
Lower to medium-low.
Rub the pan generously with butter;
Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time.
Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total.
And TA-DA! THICK AND FLUFFY PANCAKES just the way I like them :) I made a few plain ones and added blueberries on top but for the others, I added the blueberries to the pancakes before flipping to the other side. I edited the recipe a little by using buttermilk instead (which is simply milk + 1 tablespoon of vinegar) and I found that it added a little more zest to my pancakes :)