John Myers
Ingredients for 2 servings:
- 4 tbsp whole wheat flour (well heaped tbsp)
- 10 tbsp milk
- 1 pinch of salt
- 3 tbsp oat flakes, coarse (well heaped tbsp)
- 2 eggs, (M)
- 2 tbsp honey, liquid, maybe less
- Oil, for frying, tasteless
Instructions
Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
guaranteed to be successful and delicious, has been successfully tested on children several times
These are whole-grain pancakes, but they’re completely unsuitable for a slimming diet, due to the honey, whole milk, and eggs alone. They may contain little fat, but the sugar in the honey makes up for the lack of calories. Of course, you can use “leaner” ingredients, but then they’re no longer whole-grain pancakes, but completely different ones. This recipe is simply all about whole-grain pancakes, where you certainly don’t have to miss out on the taste. Preparation: Mix the whole-wheat flour with the milk until no lumps remain. Then stir in the eggs and the oats. Finally, add a pinch of salt and the liquid honey and stir everything thoroughly again. Let the batter rest at room temperature for about 5 minutes, then heat the oil in a pan. Using a ladle, fry the batter in batches over moderate heat until thin pancakes are formed (you’ll need about 3-4 smaller ones), turning them over once, and then enjoying warm. They’re delicious cold, too, but we prefer eating them straight from the pan. Since no baking powder is added to this recipe, the pancakes turn out quite flat. But that’s exactly how we like them, and they roll up easily without breaking. They’re delicious with vanilla sauce.
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