I think that utilising a euphemism or two when discussing food with your children can get you a long way without much culinary effort, and this is what I have done with these oaty pancakes.

I was able to convince my oldest boy to eat cauliflower by labelling it “white broccoli”. Broccoli, being an acceptable food in his mind, enabled us to extend his vegetable repertoire. Hurrah.

When I was a child these “oaty pancakes” were actually known as “porridge fritters”.  Porridge fritters are a hand me down recipe, from my dear Nana. She taught my father, and in turn me, how to make these.

Left over porridge?

Until recently I never understood how this recipe could have come to be invented in the first place? I mean who has left over porridge? Well, I do these days. With one of my little ones eating anything from 1-3 bowls per morning, I never know how much I will need to make so I have been making heaps. Needless to say we have had a fair amount of leftover cold porridge at times. Nothing much else you can do with it… although you could microwave it and serve it for the kids lunch or afternoon tea.

The real name of these little fritters seems to put people off. However, “oaty pancakes” served with lemon and sugar drizzled

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over them pleases most palettes. Everyone likes pancakes at our house. Here is the recipe:

Oaty pancakes
 
Author:
Ingredients
  • ¾ cup cold porridge (approx)
  • 1-2 eggs (usually 1 will do)
  • 1.5 cups self raising flour
  • Milk (half cup approx.)
  • Butter or oil for frying
Instructions
  1. Sift flour into a bowl.
  2. Make a well in the flour and break the egg or eggs into the well.
  3. Slowly mix the egg to incorporate the flour into it. Eventually it will be quite a thick batter without all the flour being mixed in.
  4. Start to add the milk to the batter, incorporate slowly mixing the it into the batter and picking up the flour as you mix it in. Keep adding milk and mixing until all the flour is incorporated.
  5. Once the flour is incorporated tip the porridge into the batter and mix through. It doesn’t matter if you use a bit more or a bit less. Gently mix it into the batter. You may choose to add a splash more of milk to get a consistency you are happy with.
  6. Drop spoonfuls into a heated frying pan and cook like pikelets. Turn when you can see popped bubbles on the surface.
  7. Serve with lemon and sugar, or with any other favourite pancake topping.
  8. For other oaty based recipes, why not try these banana biscuits with date and oats.
Mummy to three small boys

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