Custard pancakes made from oat flour

2 servings

35 minutes

Oatmeal pancakes are a refined blend of simplicity and sophistication from the depths of European cuisine. Historically, oat flour was used in folk recipes as an accessible and nutritious ingredient rich in fiber and a delicate nutty flavor. This recipe unlocks its potential through the infusion of the batter, making the pancakes especially airy and soft. Their taste is a harmonious intertwining of creamy milk tenderness, light sweetness, and fine grainy texture of oats. These pancakes pair perfectly with honey, berries, or sour cream, turning an ordinary morning into a gastronomic celebration.

Energy value per serving

• Calories: 426.7
• Proteins: 22.4g
• Fats: 17.5g
• Carbohydrates: 44.4g

Ingredients

• Milk: 200 ml
• Water: 150 ml
• Chicken egg: 3 pc
• Oat flour: 120 g
• Salt: to taste
• Sugar: to taste

Cooking steps

1. Put water with milk, a pinch of salt and sugar on low heat, heating it to boiling point. You can also add a little butter.

   Required ingredients:

   • Milk: 200 ml
   • Water: 150 ml
   • Salt:  to taste
   • Sugar:  to taste

2. Add a glass of sifted flour to hot milk and actively stir until smooth, 'cooking' our dough. Remove from heat while continuing to stir and gradually add the eggs.

   Required ingredients:

   • Oat flour: 120 g
   • Chicken egg: 3 pieces

3. We bake pancakes on a heated skillet with a small amount of vegetable oil.