Oats is never preferred by my taste buds, yet when mixed with a pancake batter, I can never get enough. Pancakes are my Friday mornings; a whiff of fresh cinnamon powder in the air and whisk of the pancake batter is my version of birds chirping wee hours of the day. The minute bubbles providing an apt indication of a near perfect pancake waiting to be glistened with a drizzle of date syrup, essentially the Nutella of Dubai as I like to say and combined with fresh-cut berries is a morning I dearly adore.
Oatmeal Pancakes with Date Syrup:
1 cup (130 grams) all-purpose flour
1/2 cup quick cooking oats
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon powder
2 tablespoons (28 grams) granulated white sugar
1 large egg, lightly beaten
1 cup (240 ml) milk
2 tablespoons (28 grams) unsalted butter, melted
• In a large bowl whisk together the flour, baking powder, oats, cinnamon powder, salt and sugar.
• In a separate bowl whisk together the egg, milk, and melted butter.
• Add the egg mixture into the dry ingredients all at once and stir until combined. Small lumps in the better are acceptable.
Tip: Over mixing the batter will result in tough pancakes.
• Heat a pan of choice for the pancakes and brush a light spread of butter or spray of oil.
Tip: I usually avoid oil or butter if it’s a non-stick pan as the butter in the pancake batter provides a sufficient grease.
• Pancakes are browned at the bottom when bubbles start to appear on the top surface after 2-3 minutes. Flip and cook further until lightly browned, about 1-2 minutes.
Serve with a helpful drizzle of date syrup (dibs) and fresh-cut strawberries blueberries and sliced bananas.