Description
The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.
Ingredients
- 1 cup rolled oats
- 1 cup heavy cream
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon honey, or to taste
- 1 large egg
- ¼ teaspoon fine salt
- ¼ teaspoon baking soda
- ¼ cup self-rising flour
- ¼ cup melted butter
Instructions
- Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature
- at least 10 minutes.
- Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
- Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched
- 3 to 4 minutes per side.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 1 hr 40 mins
Servings: 6