Oatmeal pancake
Origin of the recipe
This recipe is perfect for those watching their diet or simply wanting to start the day with a healthy and filling breakfast. An oatmeal pancake isn't just a baked good, but a complete meal made with the simplest ingredients. The base is oatmeal, which imparts a rich flavor and texture. This pancake is thin yet firm and elastic, making it easy to roll with any filling—from sweet bananas to savory cheese and herbs.
What do you need for cooking?
Ingredients
For the test:
-
Oatmeal
-
Egg
-
Milk
-
Salt
For the sweet filling:
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Cottage cheese cream
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Banana
-
Honey
For the savory filling:
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Cheese
-
Tomato
-
Arugula
Kitchen utensils
- Knife
- Bowl
- Spoon and fork
- Plate
- Pan
- shoulder blade
- Food processor/blender
Step-by-step recipe
Step 1:
Grind the oatmeal in a blender until it becomes flour.
Step 2:
Add eggs, milk and salt to a blender.
Step 3:
Beat all ingredients until smooth and let sit for 5-10 minutes to allow the flakes to swell slightly.
Step 4:
Pour the batter into the heated pan and spread it evenly over the bottom.
*NOTE: If you're using a non-stick frying pan, you can fry without oil. Otherwise, lightly coat the bottom with vegetable oil.*
Step 5:
Fry the pancake until golden brown on one side, then carefully flip it over with a spatula and fry the other side. Transfer the finished pancake to a plate.
Step 6:
For the sweet filling: spread the pancake with cottage cheese, place bananas on top, drizzle with honey and fold in half.
Step 7:
For the savory filling: Place cheese, tomatoes and arugula on the pancake, fold in half and fry for another 1-2 minutes.
Step 8:
Serve the oatmeal pancake hot, immediately after cooking.
Cooking tips
To make oatmeal pancakes without grinding the oats, you need to soak them in liquid. Milk, kefir, yogurt, or water are all good choices.
For a better batter consistency, grind the oatmeal into flour—this will make the pancake more uniform and thin.
Don't skip the dough resting stage—this will allow the gluten to relax, and the pancakes will be elastic and won't tear when rolled.
When frying, use medium heat - too high heat can cause burning.
Instead of milk, you can use sour cream, kefir or yogurt.
To achieve the perfect consistency and thickness, adjust the amount of liquid: more will make the pancake thinner, less will make it denser. If the batter seems too thick, you can add a little milk or water.
These oatmeal pancakes go great with any filling!
Serve pancakes hot immediately after cooking.
