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Steel-cut Oat Pancakes

November 11, 2011

First things first.

I forgot to take pics. Sometimes, I really need to think. My excuse is that it was early in the morning. Like 7:00……….well, I guess it’s not that early…….

The recipe is for steel-cut oat pancakes. Recently, we’ve gone organic and now we have less processed foods. Steel-cut oats is one of them.

On Fridays, we need to leave early. So I usually make pancakes or something DIFFERENT from oatmeal. Oatmeal gets boring. 🙂

Anyways, two weeks ago, I made steel-cut oat pancakes. I searched on the Net for a while until I finally found the one! It comes from here.

Well, here’s the recipe:

Steel-cut oatcakes with the quickest strawberry sauce

Ingredients for the oatcakes
1 cup of all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup of prepared steel-cut oats
1 large egg, lightly beaten
1/2 cup yogurt (I use nonfat)
1/2 cup milk (I use 1%)
3 tablespoons melted clarified butter or neutral oil
1/2 teaspoon vanilla extract

Ingrediens for the sauce
strawberries, frozen in my case, fresh if you are lucky
freshly-squeezed lemon juice
granulated sugar

melted butter, optional for cooking
maple syrup, optional for serving

In a large bowl, whisk or sift together the flour, sugar, baking powder, baking soda and salt. Set aside.

In a medium bowl, stir together the oats, egg, yogurt, milk, oil and vanilla. Stir these wet ingredients into the dry, mixing until incorporated but not completely smooth. Allow to rest while you make the strawberry sauce.

For the sauce, take a few handfuls of strawberries, and put them in a small saucepan over medium heat. Add a squeeze of lemon juice and a sprinkling of sugar. Cook, until the berries begin to soften and release their juices, about 5 minutes. Crush the berries using a potato masher or the back of a fork, until you have a coarse, chunky sauce. Taste, adding sugar accordingly and a pinch of salt if desired. Bring to a simmer and cook another 5 minutes, stirring occasionally, or until the juices have reduced to your liking. Take the sauce off the heat and allow it to cool slightly while you prepare the oatcakes.

To cook the oatcakes, preheat a non-stick or cast iron griddle over medium high heat. Lightly brush with melted clarified butter if desired. Ladle about 1/4 cup of the batter onto the pan. Cook until the edges become dry and bubbles begin to form in the centre, about 3 minutes. Flip and cook on the other side until golden and puffed, about another 2 minutes. Remove to a platter and keep warm in a low oven if needed. Continue until all batter is used. Serve the oatcakes with the strawberry sauce and a drizzle of maple syrup.

Makes 20 small pancakes, serving about 4-6.

For me, I didn’t have strawberries on hand, nor did I have the time or ability to go and get them. So I had to skip it. We did make Applesauce Syrup from here.

I thought it was quite delicious. Especially when we’re in a hurry. Overall, it was pretty good. The night before, I prepped the batter, then fried it up in the morning. It was good and a nice treat.



From → Breakfast

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