Nothing beats a home cooked breakfast! I simply love the bliss and cosiness of waking up to the amazing aroma of freshly brewed coffee, toasts and piping hot pancakes and having breakfast in your PJs. And this… is a confession of a homebody. I have spent the majority of my holiday away from home and as much as I enjoy exploring new places, living the life of a city dweller, nowhere beats the comfort of your own home no?
With a few remaining days of our holiday, I have been catching up on my favourite show of the moment – 2 Broke Girls. I have been chuckling all over the joint by the witty lines and humour. It also took me back to my forgotten childhood fantasy of owning a bakery named “Baby Bakery” because only miniature baked goods would be sold there. Needless to say I’m having huge cupcakes with frosting cravings at the moment thanks to the show!
I have then decided that a quick and easy compromise of my craving is pancakes.
I have found this pancake recipe from a food and parenting blog called Wholesome Ireland which I have tweaked a little. This pancake recipe is built around the idea of overnight porridge. You know, you soak the rolled oats (not the instant kind) and milk (or your preferred liquid such as fruit juices) overnight and therefore no cooking is required. Similarly, to make the pancake batter, I mixed the rolled oats, all-purpose flour, salt, egg, buttermilk, oil, vanilla extract and sit the batter in the fridge overnight to soften the rolled oats and allow the flavours to develop. When the batter is out from the fridge, its consistency will be very thick and gluggy which means it called for more buttermilk for a pourable consistency. Also I have added baking powder into the batter just before making the pancakes instead of the night before otherwise, the leavening effect will be weakened, which translate to less fluffy pancakes.
I hope you will like this classic buttermilk pancakes with an extra fibre. And here is the recipe.
Overnight Porridge Pancakes with Rolled Oats and Buttermilk
Recipe tweaked from http://wholesomeireland.com/
What you’ll need to make 4 x 20cm (7.8 inches) pancakes:-
- 50g all-purpose flour
- 30g rolled oats (not instant)
- A pinch of salt
- 1 egg
- 2/3 cups buttermilk
- 2 tsps cooking oil
- 2 tsps baking powder
- A tiny bit of butter/cooking oil to grease the pan
My choice of toppings:-
- Plain Greek yoghurt
- Maple syrup
- A couple of strawberries, hulled & sliced
In a Pyrex measuring jug, mix to combine all-purpose flour, rolled oats, a pinch of salt, egg, 1/3 cup buttermilk and cooking oil with a fork until just combine. Cover the jug with a cling wrap and let the batter sit in the refrigerator overnight.
Next morning, remove the batter from the fridge. Add another 1/3 cup of buttermilk to loosen the thick and gluggy batter into a pourable consistency. Then add 2 tsps baking powder and mix to combine. Lightly grease a 20cm (7.8 inched) pan with butter over the lowest heat setting. When the butter begins to sizzle, pour the batter into the pan and with the back of a spoon, gently spread the batter to cover the pan as well as making sure the shape of the pancake is nice and round. Repeat this step with the remaining batter.
When the pancakes are done, dollop Greek yoghurt, followed by drizzling of maple syrup and adding slices of strawberries as a finishing touch.