Orkney Pancakes
Print recipe
| Serves | 18 to 20 pancakes |
| Prep time | 12 hours, 10 minutes |
| Cook time | 30 minutes |
| Total time | 12 hours, 40 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Breakfast, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Christmas, Easter, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen Burns-Booth |
This old recipe for Orkney Pancakes would have used Beremeal in place of the oatmeal, but as it is difficult to obtain outside of Orkney, Scotland and the North of England, I have used medium oatmeal with superb results. You need to start the batter off the night before you want to cook these pancakes.
Ingredients
- 150g medium oatmeal
- 300ml creme fraiche or sour cream
- 4 tablespoons Golden Syrup
- 1 large free-range egg (beaten)
- 75g self raising flour
- 1 teaspoon bicarbonate of soda
- pinch of salt
- 250mls skimmed milk or buttermilk
- butter
Note
This old recipe for Orkney Pancakes would have used Beremeal in place of the oatmeal, but as it is difficult to obtain outside of Orkney, Scotland and the North of England, I have used medium oatmeal with superb results. You need to start the batter off the night before you want to cook these pancakes.
Directions
| Step 1 | Mix the oatmeal, crème fraiche (or sour cream) and golden syrup together to make a paste, cover and leave overnight. |
| Step 2 | The next morning when you want to cook the pancakes, add the remaining ingredients, mixing well to make a smooth, thick batter and set to one side whilst the griddle is heated up. |
| Step 3 | Grease a griddle or heavy skillet with some butter, and heat it up. |
| Step 4 | Take a tablespoon of the pancake batter and drop it onto the hot griddle, smoothing it out with the back of the spoon to make a round, and cook for 2 to 3 minutes until bubbles appear on top of the pancake. |
| Step 5 | Gently flip the pancakes over and cook for a further 2 to 3 minutes or until they have risen and are cooked through, as well as being golden brown. |
| Step 6 | Continue to cook all the pancakes, keeping the cooked ones warm in a low oven, until all the pancake batter is used. |
| Step 7 | Serve two to three pancakes per person with butter and golden syrup, jam or honey. |
| Step 8 | Once cool, the cooked pancakes can be frozen for up to three months; defrost before re-heating in a microwave or covered in tinfoil in a hot oven. |
