They are delicious served with maple syrup or runny honey. For special breakfasts add fresh soft fruits and dollops of yogurt or lightly whipped cream.

Shopping List

• 75g (3oz) porridge oats
• 2 x 287ml cartons buttermilk
• 100g (3½ oz) plain flour
• 60g (2½ oz) wholemeal flour
• 2 tbsp caster sugar
• 1 tsp ground cinnamon
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• ¼ tsp sea salt
• 2 eggs
• 2 tbsp vegetable oil, plus extra for cooking

Method

1. Soak the oats in the buttermilk in a medium sized bowl for 15 minutes.
2. Then add the remaining ingredients and whisk with the Dualit Hand Mixer until just mixed. Do not overbeat.
3. Heat a non-stick frying pan until hot, swirl in a little oil and drop in small ladles of batter, about 2 tablespoonfuls each.
4. Three or four pancakes may be cooked together, depending on the size of the pan. Add extra oil as needed.
5. Cook on a medium heat until bubbles appear on top (about 2-3 minutes), then flip over and cook for a further 30 seconds.
6. Stack under a tea towel to keep warm until all the batter is used.