Recipes · Workshop

CULINARY PROJECT 2017 – OAT PANCAKES with VY HOONG

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So, I would consider this a very short and simple recipe, but considering the possibilities coming out of this, you could potentially make it into a big brunch if you wish to!

So a while back Vy bought this pancake mix home and wanted to make some pancake. It turned out awful. She couldn’t understand the instructions as they were misleading and not very clear. Even so she didn’t give up. She gave it another try and still failed to produce a decent pancake (LOL). Me, as the person who always want things “from scratch”, thought maybe I should show her Jamie Oliver’s pancake recipe. This is a very simple recipe that I tried back in university, in the series “Jamie at home”.

The only reason why this recipe is a Oat Pancake recipe is because I mistook oat flour to AP flour (MY BAD!!!). After adding all the ingredients in the bowl, the mix looked oddly liquid. I knew the flour wasn’t right. Honestly it was the morning and I’m not used to being a morning person at all, so I actually took the bag of “flour” in my flour cupboard and just added it in. Thankfully it wasn’t any chicken stock or anything weird. I figured “let me add some flour to thicken it now”. The result were these surprisingly soft and fragrant pancakes that I shared on my Instagram account (look to the right :D).

Now, as promised, my recipe is out!!! Thank you for taking your time to try it out and if you do, please let me know how it tastes to you and what you could do to improve it πŸ™‚ We might have a fun recipe testing day together (who knows!)

Preparation time: 15 mins
Cooking time: 5 mins each pancake
Servings: 3 peope / 12 pancakes

Ingredients:

  • Wet ingredients
    • 1 cup whole milk
    • 1 egg yolk
    • 1 tbsp melted butter
    • 1tbsp sugar
  • Dry ingredients
    • 1 tsp baking powder
    • 1/4 cup all-purpose flour
    • 1 cup oat flour
    • A pinch of salt
  • 1 egg white

Process:

  • Mix all the dry ingredients well together
  • Mix all the wet ingredients together; add to the dry ingredients until combined. Do not over-mix or the batter will be runny
  • Beat the egg whites until stiff peak and fold into the batter.
  • On a non-stick pan over medium heat, add a scoop of batter in and cook for 2-3 mins. Flip over once there many bubbles on the surface. Cook for another 2 mins.
  • Serve with any toppings of your choice. My recommendation is to switch whipped cream with Greek yogurt, and add mixed fruits on top. Amazing!!! See below for more plating ideas that I did for this recipe, including cacao nibs and pb chips.

Notes:

  • Since this is a short recipe, I won’t have any major note to add in here. Just make sure when you mix the wet and dry ingredients together, try not to mix them too much. The batter might look a bit thick and doughy, but then that’s why we fold the egg white in to loosen it. The thickness of the batter will ensure the pancake batter won’t just spread out everywhere when you scoop it onto the pan, and will stay fluffy.

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BON APPETIT

 

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