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Mother’s day treat: Honey oat pancakes with citrus berry compote

Invite your mom around for a delicious breakfast this mother’s day (Sunday 13th). These oatie pancakes and mixed berries with a twist of lemon will be sure to impress – even though they’re really easy and fast to whip up using items that can be found in anyone’s cupboard. Frozen berries are only slightly more expensive than their fresh counterparts and can be stored in the freezer until needed, plus they are available all year round so you don’t need to wait for berry season.

If you’re a mom but your kids aren’t yet old enough to be left in the kitchen, be sure to leave this recipe lying around so your husband can’t miss it…it’s the perfect breakfast-in-bed treat!

Make it for the whole family by doubling the berry ingredients and tripling the pancake recipe.

Honey and Oat pancakes with citrus berry compote
Serves 1
Note:

Don’t be tempted to cook the oats with the honey for longer. They will burn quickly and become overly chewy and ruin the taste of the pancakes.
Also don’t be alarmed when they clump together, this will make for nice soft chewy clusters in the pancakes.

For the pancakes:

  • 12g rolled oats
  • 1 T honey
  • 1 large egg
  • 70ml milk
  • 60g cake flour
  • 1ml baking powder
  • a pinch of salt
  • 2 level t (8ml) sugar

For the compote:

  • 2T sugar
  • 100g frozen mixed berries
  • juice of half a small lemon

Instructions:

Heat a small pot on the stove until hot.
Add the honey and then add the oats immediately.
Mix around until it begins to clump together, this will be less than 10 seconds.
Set aside.

For the compote:
Remove 6 berries for presentation and cook the remainder.

Place the berries and sugar into a small pot. Squeeze in the lemon juice.
Bring to the boil and cook for 5 minutes. Leave to warm while making the pancakes.

For the pancakes:

Separate the egg.
Whisk the egg white in a separate bowl until firm peaks form.
Mix together the milk and egg yolks. Sift in the flour and baking powder, and mix together, but not with too much force.
Add the sugar and salt and gently fold the egg whites into the batter until fully combined.
Add the honeyed oats and mix a little to separate the clumps slightly.
Heat a frying pan with 1t of sunflower oil or 5g of butter.

Using a tablespoon, spoon the mixture into the warm frying pan. This will make 3 -5 pancakes, depending on how much batter you use per pancake.
When the pancakes start to turn light to dark golden brown on the bottom of the pancake (watch the rim) , a good 2 to 3 minutes, flip them over and cook the other side.
Repeat with the remaining batter.

Place the pancakes onto a plate, spoon over the warm berry compote and serve immediately.

Lara Demnitz is Radiant’s Food Editor. Having studied as a chef in Stellenbosch, Lara pursued her career overseas, working in London, and Italy. She currently lives at home in Cape Town, dividing her time between cooking and working as a part time Aftercare Teacher. She is also the author of the cooking blog, How to cook an Elephant.

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One comment on “Mother’s day treat: Honey oat pancakes with citrus berry compote

  1. Yum, sounds delicious, Lara!

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