Oh yes it’s pancake time! Actually, I can’t quite get my head round the fact that it really is Shrove Tuesday tomorrow – it seems to have come around so quickly. Sharing this delicious oatmeal pancake recipe is partly a reminder to myself to make sure I do the necessary prep for us to have pancakes for breakfast tomorrow.
For Christians in the past, a pancake feast on Shrove Tuesday made sense because it was an opportunity to eat up lots of perishable food, like eggs, before the long period of Lenten fasting, in preparation for Easter.
Apparently, the first known mention of pancakes dates from 1586, when they are called ‘fast-even (i.e. the night before the fast) pan-puffs’. Don’t you just love the name pan-puff?
The recipe I’m sharing today is definitely for the kind of pancake that puffs up in the pan, rather than the traditional thin flat pancakes that we used to scoff up with lemon and sugar. If you are thinking of doing that kind, then I don’t think you can go wrong with Delia’s recipe. But if you fancy a change, this recipe is a real winner, and because it contains soaked oatmeal, it makes a good nutritious start to the day, with its slow-release carbs. You will need to start this recipe tonight if you want to have these for breakfast tomorrow, otherwise you need to give the oatmeal at least one hour of soaking time before you make the pancakes.
Note that the liquids amounts are weights rather than volumes because that way I can just pour them straight into the bowl with the oats and have a bit less washing up.
One of our favourite toppings is buttered apples: cut 2 firm apples into slices, then cook very gently in a shallow pan with around 30g butter and 3 tablespoons of caster sugar or soft light brown sugar, until the apples are golden and all the sugar has dissolved. Great on their own, but on Shrove Tuesday we will have an extra treat of a little crème fraîche or mascarpone on the side. Mmmmmm!
- 125g medium or fine oatmeal (medium will give a bit more of an oatmeal texture)
- 250g plain natural yogurt
- 225g milk
- 1 tsp honey
- 30g plain white flour
- 30g plain wholemeal flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 eggs, beaten
- Mix the oats, yogurt, milk and honey in a large bowl. Leave to soak for at least an hour (or leave overnight in the fridge).
- Before you start the next stage, lightly grease (I find lard, ghee or coconut oil the most effective for avoiding sticking) a large frying pan or griddle, wipe off any excess, then put the pan on a medium heat. Don’t start making the pancakes until the pan is nice and hot. Test by putting a little blob of the mix on the pan, if it starts to bubble up and cook nice and quickly, then you have the right temperature.
- Stir in the flour, bicarbonate of soda and salt, and then beat in the eggs, very thoroughly. Don’t worry – the batter is meant to be thick!
- Spoon large tablespoons of the mixture into your pan, and spread out a little with the back of a spoon – I usually make mine about 12cm across, but bigger is fine.
- Leave to cook on one side for around 3 minutes – don’t poke them too much until they are almost ready to flip. Cook on the other side for about 2 minutes.
- Eat with your choice (or choices!) of topping.
Hope you have a great pancake day! You might also enjoy my Rye Pancake recipe.