Serves: Makes 12-14
The thought of making pancakes for breakfast might seem like a bit of a faff but these are incredibly easy to rustle up. A bit of weighing, a bit of mixing, four minutes in a frying pan and bob’s your uncle -delicious pancakes. There is no reason why you shouldn’t make these for teatime too but there is something about their nubbly oatiness that says to me breakfast. I’ve used gluten-free oatmeal and flour because that is what I had to hand and so many people seem to be avoiding gluten nowadays. Cottage cheese might seem like an odd ingredient but in the States it is used frequently in baking to give an extra lightness. Serve the pancakes warm with the maple-glazed pancetta strips (see Meat section) or on their own with a knob of butter and lots of maple syrup or, for a less wholesome choice, golden syrup. These are best eaten straight away but you can warm them in a microwave or conventional oven the next day.
- 150g gluten-free pinhead oatmeal
- 150g gluten-free flour
- 30g light muscovado sugar
- 2 teaspoons baking powder
- 250g cottage cheese
- 3 medium eggs
- 150ml milk
- 1 tablespoon vegetable oil
- 10-15g butter for frying
- To serve Maple syrup and butter
- Mix together the oatmeal, flour, sugar and baking powder in a large mixing bowl. In a separate bowl beat together the cottage cheese, eggs and milk until smooth. Lightly stir the wet ingredients into the dry ingredients.
- Heat the oil in a large frying pan and add half the butter. Pour in about three small cupfuls of batter into the pan and cook for about 2 minutes. Carefully turn over the pancakes and cook for a further 2 minutes until golden. Keep warm in a very low oven until you have finished cooking the pancakes, adding the remaining butter to the frying pan when half the batter has been used. Serve warm with a topping of your choice; bacon, maple syrup, soft fruit, whipped cream.