Porridge pancakes

I have been making buttermilk pancakes for a hundred years. Sometimes I swap in yoghurt. Rarely so I make ricotta pancakes because you have to whip the eggwhites separately and, quite frankly, who has the inclination to be doing that early in the day?

But time has passed and my guts have decided that refined flour and sugar are not its friends. Goddammit.

That, combined with the fact the boys seemed to be losing their love of my buttermilk version, had me looking for something more wholesome. Of course, Smitten Kitchen delivered.

I’ve made three changes – I use wholemeal flour, I add a pinch of salt instead of 3/4tsp and I don’t add the honey. I added the honey the first time and while they were deliciously sweet it wasn’t really necessary.

And yes, you have to make some porridge first and let it cool a little. This almost made me not make them (because: lazy and impatient) but in all honesty? Make it, pour it into a bowl, get everything else ready, make a cup of tea and then come back to it. Good to go.

Oh, I’ve taken to making double the batch – the better seems even better the next day!

Porridge pancakes
 
Deliciously hearty oaty pancakes
Author:
Ingredients
Dry ingredients
  • ¾ cup oatbran
  • 1 cup wholemeal flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • pinch of salt
Wet ingredients
  • 3 tbsp (45g) butter, melted
  • 1¼ cup milk
  • 1 cup porridge (see below)
  • 2 eggs
For the porridge
  • ½ cup (heaped) rolled oats (you can use normal or quick, I use normal because i quite like the texture it brings to the pancakes)
  • 1 cup water
Instructions
The porridge
  1. Cook on the stove
  2. Bring to the boil and cook - about a minute for quick oats, five for normal rolled oats
  3. Pour into a bowl and let cool
The pancakes
  1. Combine all the dry ingredients in a bowl
  2. In another bowl whisk all the wet ingredients together - all of it, the oats, the eggs, the butter, the milk!
  3. It won't be smooth because of the porridge but just make sure it's all nicely combined
  4. Pour the wet ingredients into the dry
  5. Mix it together nice and gently. Don't beat it to death, just nice big turns until it's all incorporated.
  6. It's a thick batter. Don't panic!
To cook
  1. Heat a frypan over high heat
  2. Add a knob of butter and then knock the heat down to low. I've come to learn (after many many many burnt pancakes) that you can't cook pancakes quickly.
  3. Just slow down, be at one with the pancake.
  4. Add a good dollop of pancake mix - I use a soup ladle, or about the size of the palm of your hand. And yes, I know we all have different sized palms, but you get the idea. (You don't want a massive one, apart from the face they're quite filling, you've got low heat, so you'll end up with a very brown middle and very pale, dubiously cooked through edges)
  5. Then - and this is my tip of the century! - pop a lid over it. It captures the heat and helps cook the pancake evenly. (and - after my comment above about the impossibility of cooking pancakes quickly - dare I say cooks them more quickly than without a lid)
  6. Give it a couple of minutes, don't be scared, take the lid off and have a look
  7. When there are bubbles appearing on the top then you can flip it
  8. Cook it for a couple of minutes on the other side and you're done!
  9. Serve with whatever you like - maple syrup and strawberries are the go in this house. I actually like them plain because, weird.
  10. They also work a treat at pikelet size.

 

Oat and raisin biscuits

Years ago, before blogging was a bloodsport, there was a little group of us from all over the world who entertained each other endlessly – me, Bec, Mary, Duyvken, Blackbird, Badger, Fish, Eleanor and more!

And then there was Joke. The impeccably well dressed, yes, even on the interweb, erudite Joke. The man who voluntarily lives where its 100+% humidity everyday and does things like caters a sit-down Thanksgiving dinner for about 1,000 people all by himself* in his backyard.

He gave me this recipe. It is fantastic. It can take many forms depending on the dried fruit and nuts you add. When I first made them the boys rejected them and I ate the whole batch. Hashtag proud.

When I made them this week I just had sultanas and dates in the cupboard so that was all that went it. They are still delicious. This time I’m onto making my third batch in two days because the boys like them now**.

Oat and raisin biscuits

*his minions two sons help

** of course they do.

Joe's oat and raisin biscuits
 
Author:
Serves: about 18
Ingredients
  • 1 cup of a mix of fruit and nuts, any mix you like
  • ½ cup rum (or brandy) or ¾ cup water
  • 80g butter
  • 1¾ cups rolled oats
  • 2tsp cinnamon
  • 1 cup plain flour
  • ¼tsp baking powder
  • ¼tsp bicarb
  • 1½ cups brown sugar
  • 1 egg
  • 2tsp vanilla
Instructions
  1. Preheat oven to 180C and line a biccie tray
  2. Combine the fruit and alcohol in a saucepan and simmer until all the liquid has been absorbed
  3. Melt the butter in a frypan, then turn the heat down, add the oats and cook, stirring fairly constantly, for five minutes
  4. Add the cinnamon, flour, baking and bicarb powders
  5. Whisk the brown sugar, egg and vanilla together
  6. Combine everything until it all comes together
  7. Place heaped tablespoons of mix on the tray, then press down slightly (they won't spread much)
  8. Back for 13 minutes.

 

Onward!

 

Oat and raisin biscuits

I am indebted to my mate Joe for sharing his recipe for pecan pie that uses maple syrup rather than the devil’s work, corn syrup. And this. This recipe changed my life. No really. My life is better knowing this recipe exists and these biscuits can be made. In my weekly radio spot on  ABC Mid North Coast this morning I shared the love so here it is for you too. You know what you have to do. Get that oven on.

try to eat just one

Oat and raisin biscuits

via Joke

  • 1 cup of nuts and fruits – a mix of whatever you like, eg raisins, craisins, dried apple, dried apricots, sultanas, pecans, walnuts etc
  • 3/4 cup water
  • 80g (6tblsp) butter
  • 1 3/4 cups oats
  • 1 1/2 tsp cinnamon
  • 1 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 cups brown sugar
  • 1 egg
  • 2 tsp vanilla
  1. Preheat oven to 180C
  2. In a small saucepan combine the fruit, nuts and water. Bring to the boil then simmer until all the water has been absorbed
  3. In a frypan melt the butter and cook the oats, turning constantly, for 5 minutes
  4. In a bowl combine the cinnamon, flour, baking powder and baking soda
  5. In another bowl mix the brown sugar and vanilla with the egg
  6. Combine the wet ingredients with the dry until well combined.  The mixture will be quite stiff so don’t be afraid to get your hands in there
  7. Wet your hands and roll heaped teaspoons of the mixture into balls and place on a baking tray
  8. Bake for 10-12 minutes.
  9. Try not to eat about 10 of them in one go.

 

 

 

 

ONWARD!

Suse’s Banana Parkin

So I think it’s been well established that I am quite partial to a cake or sweet treat that is good on the tooth. You know, something that has a bit of body to it, something where the reality that cake = wasted calories is blurred by substance as opposed to sweet, light, fluffy air.

It’s one of the reasons I adore Nigella’s Chocolate Gingerbread and my Nan’s Boiled Fruit Cake.

I know, the only person I’m fooling is me but that’s OK. I adore cake. Cake makes everything better.

This is from a friend I have only ever known online and yet she sent me gifts when our fourth son was born and has three boys of her own, so we’re as good as blood.

It is now the only way I can ingest anything like banana cake. So get baking!

Suse’s Banana Parkin

  • 125g butter
  • 1/3 cup brown sugar
  • 2/3 cup golden syrup
  • 2 tsp bicarb
  • 1 1/3 cups plain flour
  • 3/4 cup rolled oats
  • 1 tbsp ground ginger
  • 1 egg
  • 1 cup banana, mashed (2-3 bananas)
  1. Preheat oven to 180C and line a 19cm square pan
  2. Combine the butter, sugar and syrup in a saucepan and heat until the butter is melted and it starts to bubble
  3. Combine the flour, oats and ginger in a bowl
  4. Mash the banana with the egg
  5. Take the butter mixture off the heat and stir in the bicarb until it’s dissolved
  6. Pour the butter mixture into the flour then fold through the egg and banana mixture
  7. Bake for 45 minutes

So good with a smear of butter and a cup of tea.