28 July 2010

Banana Oat Hotcakes

I wish I could claim that this recipe is from fancy cookbook or recipe magazine but sadly, it's just from the free magazine at our grocery store that just wants us to buy more crap. Successful plan, Coles, hats off to you.

I would advise keeping them smallish because they're quite filling and they're thick so you don't want them to be burnt on the outside & raw on the inside. Or maybe you do want that, it's up to you.

Party on, Garth. Party on, Wayne.

Banana Oat Hotcakes
1 1/2 cups     self-raising flour
1 tsp              baking powder
1 cup             quick oats
1 tbsp            caster sugar
2                    eggs
1 1/4 cups     milk
60g               butter, melted & cooled
1 tsp              vanilla essence
2                   small bananas, mashed
                     cold butter for cooking
                     vanilla yoghurt and/or maple syrup to serve

1. Sift flour and baking powder into a large bowl. Stir in oats and sugar and make a well in the centre.

2. Whisk eggs, milk, melted butter and vanilla essence in separate bowl or jug.
Pour into dry ingredients and add mashed banana.
Use a rubber spatula to gently mix the ingredients together.

3. Heat a large frying pan over medium-low heat. Using a piece of paper towel, wipe cold butter over the frying pan to grease it.
Pour 1/4 cupfuls of mixture into the pan, not too close together.
Cook for about 3 mins, until a few bubbles appear on the surface and the hotcakes are golden brown underneath. Using a thin egg flip, turn and cook a further 2 min.

4. Serve hotcakes warm with yoghurt and maple syrup.

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