Whip up this recipe for Honey and Oat Pancakes, topped with a citrus berry compote


For the compote:
2 Tbsp sugar
100 g frozen mixed berries
Juice 1/2 small lemon

For the pancakes:
1 Tbsp honey
12 g rolled oats
1 large egg, separated
70 ml milk
60 g cake flour
1 ml baking powder
2 level tsp sugar
A pinch of salt

To fry:
1 tsp oil or 5 g butter

How to

For the compote:
Remove 6 berries for presentation and cook the remainder.

Place the berries and sugar into a small pot. Squeeze in the lemon juice. Bring to the boil and cook for 5 minutes. Leave to warm while making the pancakes.

For the pancakes:
Heat a small pot on the stove until hot.

Add the honey and then add the oats immediately.

Mix around until it begins to clump together, this will be less than 10 seconds. Set aside.

Whisk the egg white in a separate bowl until firm peaks form.

Mix together the milk and egg yolks. Sift in the flour and baking powder, and mix together, but not with too much force. Add the sugar and salt and gently fold the egg whites into the batter until fully combined. Add the honeyed oats and mix a little to separate the clumps slightly.

Heat a frying pan with oil or butter.

Using a tablespoon, spoon the mixture into the warm frying pan. This will make 3-5 pancakes, depending on how much batter you use per pancake. When the pancakes start to turn light to dark golden brown on the bottom of the pancake (watch the rim), a good 2 to 3 minutes, flip them over and cook the other side.
Repeat with the remaining batter.

Place the pancakes onto a plate, spoon over the warm berry compote and serve immediately.


Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

1 votes, average: 5.00 out of 5)


Recipe courtesy of How to Cook an Elephant – a food blog by Lara Johnson