INGREDIENTS
1 cup rolled oats, 105 grams
3/4 cup whole milk, 173 grams
1 Tbsp butter, melted, 14 grams
2 Tbsps honey*, 24 grams
1/3 cup all purpose flour, 44 grams
1/2 tsp kosher salt, 3 grams
Oil or other fat, for frying
PREPARATION
Combine the milk, salt and oats in a medium bowl and soak the oats for 30 minutes to soften.
Once the oats have soaked, add in your honey, melted butter and flour and mix** until combined.
Shallow fry*** in your choice of fat over medium heat for about 2-4 minutes per side or until both sides are golden brown. Serve with fruit and top with honey or syrup.
NOTES
* You’ll probably be topping these with honey or syrup anyway, so this is officially optional; but if you’re not topping with honey/syrup, you’ll want to at least use the called-for amount for a light touch of sweetness.
** I like mixing with a fork since it’s stiff and works well for small-scale mixing. It also helps you flip the cakes over with the help of a spatula; just flip the cakes onto the fork before lowering them onto the pan. Much easier and less dangerous than flipping with just the spatula.
*** I usually portion them with a 1/4 cup measuring cup, but you can use a large spoon, portioning scoop, or whatever else works for you.
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