Fluffy Porridge Pancakes with Beech Forest Honeydew Honey

Serves	4 to 6
Prep time	30 minutes
Cook time	15 minutes
Total time	45 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Breakfast, Dessert, Snack
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Christmas, Easter, Thanksgiving, Valentines day
By author	Karen S Burns-Booth

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!

Ingredients

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)
150ml milk
1 large free-range egg (beaten)
a little butter for cooking the pancakes
New Zealand honey (to serve, I used Beech Forest Honeydew Honey)

Note

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!

Directions

Step 1	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,
Step 2	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.
Step 3	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.
Step 4	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.
Step 5	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.