Delicious porridge pancakes that are also light and fluffy; these pancakes make a healthy breakfast and are especially delicious when served with real New Zealand Manuka honey. Serve with a little extra butter if you wish, but I am happy to devour these with just a drizzle of honey!
40g (porridge) oats (I used jumbo oats, any oats are fine however)
100g plain flour
1 teaspoon baking powder
2 tablespoons honey (I used New Zealand Beech Forest Honeydew Honey)
1 large free-range egg (beaten)
a little butter for cooking the pancakes
New Zealand honey (to serve, I used Beech Forest Honeydew Honey)
Delicious porridge pancakes (large griddle cakes) that are amazingly light and fluffy; these pancakes make a healthy breakfast and are especially delicious when served with real New Zealand Manuka honey. Serve with a little extra butter if you wish, but I am happy to devour these with just a drizzle of honey!
Place the oats into a jug or large mug and add the milk, set to one side to allow the oats to soften and swell slightly,
Sift the flour, baking powder and a pinch of salt into a large bowl. In a separate bowl or jug, lightly whisk together the milk with the soaked oats, manuka honey and the egg.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a griddle (girdle) or a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter, and two or three more ladles, depending on the size of your griddle or pan. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
Serve with Manuka honey, or honey of your choice, with a little extra butter if you like.