Saturday 23 April 2011


Oatmeal Pancake/Havregrynpandekage/燕麦薄煎饼[mài báo jiān bǐng]

This recipe makes about 15 pancakes of 18cm in diameter.

- 1½ cup rolled oats ground - ½ cup grahams wheat flour
- ½ cup white wheat flour
- 2-2½ cups low-fat fresh milk
- 4 eggs, lightly beaten
- 2 TBS olive oil
- 2 TBS brewer's yeast (optional)
- 2 tsp brown sugar (optional)
- ½ tsp sea salt (optional)

I like to substitue ½ cup of rolled oats with millet flour (I like to grind my own), because I love the nutty crunchy feel of millet in pancakes.

1. Mix all ingredients together but don’t overbeat the batter. Stop stirring once the mixture is moist or the pancakes will be tough (don’t worry about a few lumps)

2. Heat pan until hot (Its temperature is just right when a few drops of cold water dropped on the pan will jump and sizzle. If the pan is not sufficiently hot, the water will lie there and boil. If it is too hot, the water will evaporate instantly).

3. When the pan is hot, add some oil just enough to spread a thin layer on the pan by rubbing it with a piece of kitchen roll when making the first piece of pancake.

4. Turn to medium-low heat (no. 7 on my stove) and pour in a ladle of mixture just enough to spread it to cover the whole circumference of the pan.

5. Cook until the surface of the pancake is filled with bubbles and the underside has turned slightly brown (about 45 secs to 1 min). Raise the edge of the pancake with the wooden spatula to test if it is firm and brown.

6. Flip over and cook the other side for 30 secs more. DO NOT flip again or the pancake will be tough. (Although you may be tempted to do so, don’t use the spatula to press down the pancake or it will be heavy).

Cool them completely before freezing. Freeze them in freezer bags between sheets of waxed paper for 3 months. To re-heat, place frozen pancakes single layer on a baking sheet in a 190°C oven for 7-10 mins. or microwave each pancake for 20 secs.

Nutritional Value:
Oats are an excellent source of soluble fibre, protein and the B vitamins thiamin, riboflavin, B6 and vitamin E. They also provide iron, calcium, magnesium, selenium, phosphorus and zinc.

Additional Comments:
J loves the millet pancakes. We started making pancakes together last Saturday and he keeps requesting for them after that. So I have decided to learn to make more different kinds of pancakes including oatmeal pancakes. I made it together with J on 24.4.2011, and Jsohua ate 3 pieces for lunch.


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