Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: american, berries, berry, blackberry, breakfast, oat, pancake, pancakes, raspberry, strawberry | No Comments »
Leave the oats to soak overnight in the fridge in a bowl with the yoghurt and milk (alternatively, use instant steel-cut). Mix the berries with the lemon and sugar, and also leave in the fridge overnight. In the bowl with the oats, mix in the beaten eggs, salt, baking powder, flour and oil. Butter a non-stick heavy-based frying pan and pour in ladlefuls of batter one at a time. When they start to brown on the bottom, bubble and cook around the edges, flip them over with a spatula and cook on the other side. Serve them hot with butter and the macerated berries, which will have softened and released a nice juicy syrup.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: american, blueberry, british, dessert, muffin, muffins, oat, snack | No Comments »
Mix the milk and lemon and leave to sit for a few minutes. Add the quick oats to the milk/lemon juice mixture and stir. Beat 1 large egg lightly and melt a 1/4 the butter. Stir them into the milk/lemon juice/oats mixture. Set aside. Mix the rest of the solids in a bowl (flour, baking powder, baking soda, salt). Separately, dust the berries with a little flour, just to coat them. Add the dry mixture into the liquid until blended, but still lumpy. Fold in the berries to finish the dough. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for 20min or until a toothpick comes out clean.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: breakfast, oat, snack, waffle, waffles, yoghurt | No Comments »
Mix the dry ingredients together in a bowl. Beat the liquid ones in a different bowl. Gradually add the dry ingredients to the liquid, until blended, but still lumpy. Pour 1 cup of the batter into a lightly greased preheated waffle iron until golden (about 2min).
