Oat Pancakes with Ricotta & Strawberries
Ingredients
- 2 tsp baking powder 2 teaspoon baking powder
- 1 cup milk 1 cup milk
- 40g butter, melted (plus extra to fry) 40 grams butter, melted (plus extra to fry)
- 2 tsp vanilla extract 2 teaspoon vanilla extract
- 250g strawberries (to serve) 250 grams strawberries (to serve)
- 1/2 tsp ground cinnamon 1 half teaspoon ground cinnamon
- 1 tsp bicarbonate of soda 1 teaspoon bicarbonate of soda
- 2/3 cup maple syrup (to serve) 2 thirds cup maple syrup (to serve)
- 2 cup spelt flour 2 cup spelt flour
- 1 cup fresh ricotta 1 cup fresh ricotta
- 1 cup steel cut oats 1 cup steel cut oats
- 2 eggs 2 eggs
Method
- Combine oats and 2 cups of boiling water in a bowl. Refrigerate overnight to allow oats to soften
- Sift flour, baking powder, bicarbonate of soda and cinnamon into a bowl. Whisk eggs with milk, butter and vanilla. Stir flour and milk mixtures into oats.
- Preheat oven to 150°C. Heat a large non-stick frying pan over medium heat. Add a little butter and when sizzling, add 1/3cup batter. Cook for 2-3 minutes each side or until golden. Keep warm in oven. Repeat with remaining batter to make a total of 16 pancakes.
- Serve pancakes with ricotta and strawberries, drizzled with maple syrup.
