Oat pancake with fruit salad
Revamp your morning routine with our oat pancake recipe, a delightful twist on a traditional breakfast. These pancakes blend the chewiness of oats with the bright zest of lemon. Fluffy and satisfying, they include crème fraiche for a hint of luxury. Ideal for a relaxed weekend brunch or an easy start to your weekday, these oat pancakes are both easy to make and indulgent. Enjoy them with a colourful fruit salad and a dollop of chilled crème fraiche for a truly splendid meal.
Ingredients
|
Finely rolled oats
|
80 g |
|---|---|
|
Plain flour
|
100 g |
|
Sugar (approx.)
|
1 tbsp |
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Coarse salt (approx.)
|
½ tsp |
|
Milk
|
250 ml |
|
Creme fraiche
|
250 ml |
|
Lemon zest, finely grated
|
1 tbsp |
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Eggs
|
4 |
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Butter
|
25 g |
|
Butter (for frying)
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Fruit salad
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Lemon juice, freshly squeezed
|
1 tbsp |
|---|---|
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Banana, sliced
|
1 |
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Pear, in small cubes
|
1 |
|
Fresh blackberries
|
100 g |
|
Sugar
|
2 tsp |
|
Creme fraiche
|
150 ml |
Adjust the batter consistency for perfect oat pancakes
Start by mixing the ingredients together and then assessing the thickness of the batter. Oat-based batters tend to thicken as they sit, so if the batter feels too thick, add a splash of milk to thin it slightly. It should be pourable but not runny. Aim for a consistency that holds its shape when ladled into the pan, as this will help the pancakes cook evenly and give you a fluffy yet satisfying result.
Allow the batter to rest for enhanced texture
Letting the batter rest at room temperature for 10-15 minutes before cooking allows the oats to absorb more liquid, creating a smoother and more cohesive batter. This resting period helps the oats soften and the flavours meld together. It also makes the batter slightly thicker, giving the pancakes a lovely, hearty texture that cooks through easily. Taking these few extra minutes will make a noticeable difference, resulting in oat pancakes that are tender on the inside with a lightly crisped outside.
Monitor the temperature for consistent results
Cooking oat pancakes over the right heat ensures an even, golden finish. Preheat the pan on medium-low heat before adding any batter; too hot, and the pancakes may brown on the outside while remaining raw in the middle. If the batter spreads too thin or cooks too quickly, adjust the heat slightly lower. Monitoring the temperature as you go along also allows each batch to cook consistently, giving you pancakes with a light, fluffy centre and a beautifully golden surface every time.
FAQ: Questions about this oat pancake recipe
Preparing a batch of oat pancakes is a delightful way to start your day. Here, you'll find answers to common questions about making these delicious treats, from choosing the right type of oats to creative topping ideas and storage tips. This section helps you perfect your pancake preparation and enjoy every bite!
Can I use different types of oats for this recipe?
Can I make these oat pancakes without banana?
What can I use instead of crème fraiche?
Other recipes
The right time to flip your pancakes
Timing the flip just right is crucial for a perfectly cooked pancake. When small bubbles form on the surface and the edges look set, it’s time to flip. Use a thin spatula to gently slide under the pancake, lifting it carefully to avoid breaking. The second side usually takes less time to cook – about a minute or so – just until it’s golden brown. This technique ensures each pancake is cooked through, with a light, fluffy interior and beautifully golden surface.
Ingredient quality and selection
Choosing high-quality ingredients brings out the best flavours in this recipe. Start with oats that smell slightly nutty, without any musty or stale odour, indicating they are fresh. For the fruit salad, pick ripe, unblemished fruits that are vibrant in colour and slightly fragrant. If using berries, make sure they’re firm and free from mould. Lastly, choose skyr or crème fraiche with a smooth texture and mild aroma – if it smells overly sour, it may be past its prime.
Optimal mixing techniques
Using the right mixing technique can help create a light, even batter. Start by blending the wet ingredients thoroughly, then add the dry ingredients gradually to avoid lumps. Mix just until combined to keep the batter from becoming dense. Overmixing can activate the gluten in flour, which may toughen the pancakes, so a light touch is key. For best results, let the batter sit for a few minutes to settle before cooking, giving the oats a chance to fully absorb the liquid.
Experimenting with more indulgent toppings
For an extra-special treat, consider experimenting with indulgent toppings to accompany these oat pancakes. A drizzle of caramel sauce or dusting of cocoa powder adds a touch of richness. For a warm flavour, sprinkle with cinnamon or nutmeg, or add a dollop of whipped cream for a classic touch.
Chopped nuts, like walnuts or pecans, bring a satisfying crunch, while a few curls of dark chocolate create a delightful finish. These indulgent options turn this oat pancake recipe into a more luxurious treat.
Seasonal fruit salad variants
Pairing oat pancakes with a fruit salad brings freshness and colour to the plate. Try a mix of berries, peaches, and nectarines for a bright, juicy contrast. A combination of apples, pears, and figs pair beautifully with a sprinkle of cinnamon, while a citrus-inspired fruit salad – like blood oranges, clementines, and a few pomegranate seeds – will add a bright and refreshing touch. Each combination offers unique flavours and textures, making it easy to create a beautiful topping that complements the oat pancakes perfectly.
For more fruit-inspired pancake recipes, why not try our showstopping Dutch pancakes with fresh berries or this pancake breakfast with crunchy apples?
