Oatmeal yogurt pancakes

I love pancakes in the morning, or anytime really. Plus with Pancake Day in the UK, known as Shrove Tuesday everywhere else, it seemed like the right time to make some again. A bit of experimentation, and I came up with oatmeal yogurt pancakes, which are now a staple in our house.

In the UK, when you see pancakes they mean thin little things more akin to crepes than what I view pancakes as being. Pancakes, or American Pancakes in the UK, should be nice a puffy to soak up any sauce you throw at it. Now classically, it should be proper maple syrup and good’l butter. However, this morning I noticed some blueberries in the fridge at risk of going off. So into a pot they go with a bit of sugar and water and 15min later I have my sauce, finished with a squeeze of half a lemon.

For the pancakes, I wanted something that isn’t like the pancakes you get in North American restaurants. Sure they have a good colour, but in reality they turn to mush as soon as the syrup hits them. So, tried something new based on my love of oats. I thought, what about adding those. Then I noticed some yogurt in the fridge I use for soda bread. What the hell, why not try it.

So to the strong flour was added oats and low fat yogurt, and it worked! This combination was crucial to give the pancakes a slightly denser texture than normal ‘american’ pancakes. This way they hold up to any sauce you want to add. However, they are still nice and fluffy and most importantly they taste great.

So there you have it, my Oatmeal yogurt pancakes. Perfect for breakfast.

Oatmeal yogurt pancakes

Oatmeal yogurt pancakes

Ingredients

  • 1-1/4 Cup(s) white flour
  • 3/4 Cup Oats (uncooked)
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon salt
  • 1-1/4 Cup fat-free milk
  • 1 Egg, beaten
  • 1 Tablespoon vegetable oil
  • 1/2 cup low fat natural yogurt
  • 1 Tablespoon of vegetable oil for greasing the pan

Instructions

  1. Combine all dry ingredients in one bowl, and all wet ingredients in another.
  2. Slowly combine all ingredients, wet into dry. If too thick, add more milk.
  3. Heat the remaining vegetable oil (or part there of) in a frying pan. When hot, but not smoking, add some batter. Wait until you see bubbles on the top, then flip.
  4. Enjoy with butter and maple syrup.
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