Fluffy Ground Oat Pancakes
Aperçu
Pancakes made with ground oats and powdered milk instead of flour. The source tags them as African and West African, and the ingredients bear that out even though no country is named. Powdered milk is the marker. It is a pantry staple across West Africa in a way it is not in Europe or North America, used in baking, in drinks and in porridges, and a pancake recipe calling for a cup and a half of it rather than fresh milk places itself immediately. Serving pancakes with coleslaw, which the source suggests, is the other giveaway, that is a Nigerian rather than a Western pairing. The oats are what make them work. Ground oats behave differently from wheat flour: they contain no gluten, so there is no risk of overworking the batter into toughness, and they absorb considerably more liquid, which is why five eggs and a cup of water go into a batter that would otherwise seem far too dry. The result is denser and more substantial than a flour pancake. The one practical instruction worth keeping is about the flip. Wait for bubbles to appear across the surface before turning, that is the batter setting from below, and turning earlier tears it. Several other pancake recipes exist on this site.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Measure all the ingredients into a bowl.
- 2
Mix everything together until smooth.
- 3
Grease a non-stick pan with melted butter.
- 4
Spoon batter onto the pan and let it cook.
- 5
Wait for bubbles to appear across the surface before turning, that is the batter setting from underneath, and flipping earlier tears it.
- 6
Cook on both sides until golden brown, taking care not to let them burn.
- 7
Serve with coleslaw, or with fruit juice.
Notes de l’Africook
Notes personnelles de Chopsity.- Wait for the bubbles before flipping. It is the only reliable signal that the underside has set.
- Ground oats have no gluten, so you cannot overwork this batter, a genuine advantage over a flour pancake.
- Do not reduce the liquid. Ground oats absorb far more than wheat flour and the batter thickens as it stands.
- Let the batter rest a few minutes if you can. The oats hydrate and the pancakes come out less gritty.
- Keep the heat moderate. These are denser than flour pancakes and need time for the middle to cook.
- Coleslaw alongside is what the source suggests, which is a Nigerian pairing rather than a Western one.
Questions fréquentes
Why ground oats instead of flour?
They behave differently and the difference is useful. Ground oats contain no gluten, so the batter cannot be overworked into toughness the way a wheat batter can, a genuine advantage for anyone who has ever made rubbery pancakes. They also absorb considerably more liquid, which is why this recipe calls for five eggs and a cup of water. The result is denser, more substantial and more filling than a flour pancake.
Why powdered milk?
Because it is a West African pantry staple, used in baking, drinks and porridges in a way it is not in Europe or North America. A recipe reaching for a cup and a half of powdered milk rather than fresh places itself immediately, and it is one of the clearest signs of where this recipe comes from. Practically, it also lets the recipe use water as the liquid, which is what the ingredient list does.
How do I know when to flip them?
When bubbles appear across the surface and the edges look set. That is the batter cooking from underneath and the steam finding its way up, and it is the same signal used for any pancake. Turning before the bubbles appear means the underside has not set and the pancake will tear. Because these are denser than flour pancakes, they take slightly longer to reach that point.
What are they served with?
The source suggests coleslaw or a fruit juice, which is a Nigerian rather than a Western way of eating pancakes, savoury accompaniments alongside a mildly sweet pancake are entirely normal in West Africa. They work equally well with the more familiar syrup, fruit or honey. Because they are substantial, they need less alongside them than a thin flour pancake would.
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