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