Oat, Buttermilk And Honey Pancakes by Maggie Beer
Oat, Buttermilk and Honey Pancakes
by Maggie Beer
This mixture is best done the night before and left refrigerated.
- 1 ½ cups Rolled Oats (I use 4 Leaf Clover of Tarlee)
- 1 ½ cups buttermilk
- 2 tablespoons honey
- 1 egg
- 1 egg yolk
- 3 tablespoon extra virgin olive oil
- ½ cup SR flour
- Pinch salt
- 1 x 1 inch stick cinnamon freshly ground or infused in milk heated before using.
Pour buttermilk over oats and leave for 10 minutes.
Add honey, eggs and olive oil.
Into a fresh bowl sift self raising flour.
Add a pinch of salt and ground cinnamon.
Pour wet mix into the flour and combine well.
Leave at least an hour if not overnight.
Place a small piece of butter in a pan and allow to sizzle. Pour desired size into pan and cook till golden brown on first side and then flip over and repeat.
Allow to cool a little and serve with poached peaches and crème fraiche