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.
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.
- 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.
- Oat flour: 120 g
- Chicken egg: 3 pieces
3
We bake pancakes on a heated skillet with a small amount of vegetable oil.
