Oatcakes
If you're looking to try something a bit different on Pancake Day, look no further than these oatcakes, inspired by a visit I made to Derbyshire. The oats in these pancakes make them a substantial meal, especially when paired with one of my suggested toppings. The savoury topping is Derbyshire meets France: one of my favourite on-the-go lunches when I'm in France is a croque monsieur or a croque madame (a croque monsieur with an egg cracked on top); I've adapted the classic French sandwich to make it a French bistro-worthy Pancake Day special.
The sweet topping combines yoghurt, honeycomb and melted chocolate, which complement the oat flavour perfectly, but a simple lemon and sugar topping would be just as delicious.
Makes approximately 5 medium-sized oatcakes (recipe easily doubled).
Ingredients
For the oatcakes:
For the ‘croque madame’ savoury topping:
For the sweet topping:
Equipment
Method
1. To make the oatcakes, mix the oatmeal, flour and sugar together in a large bowl, using a wooden spoon.
2. Mix the yeast and the just-warm milk together, and then pour this over the oatmeal mixture.
If you're looking to try something a bit different on Pancake Day, look no further than these oatcakes, inspired by a visit I made to Derbyshire. The oats in these pancakes make them a substantial meal, especially when paired with one of my suggested toppings. The savoury topping is Derbyshire meets France: one of my favourite on-the-go lunches when I'm in France is a croque monsieur or a croque madame (a croque monsieur with an egg cracked on top); I've adapted the classic French sandwich to make it a French bistro-worthy Pancake Day special.
The sweet topping combines yoghurt, honeycomb and melted chocolate, which complement the oat flavour perfectly, but a simple lemon and sugar topping would be just as delicious.
Makes approximately 5 medium-sized oatcakes (recipe easily doubled).
Ingredients
For the oatcakes:
- 230g oatmeal (medium or fine). I use medium oatmeal from Shipton Mill.
- 230g plain flour
- ½ tsp sugar
- 7g dried instant yeast
- 30ml just-warm milk
- 500ml warm water
- ½ tsp salt
- Butter, for frying
For the ‘croque madame’ savoury topping:
- 5slices of good-quality ham
- 5 free-range eggs
- 200g gruyere, grated
- 30ml unsalted butter
- 30ml plain flour
- 250ml milk
- ½ tsp grated nutmeg
- 2 tsp Dijon mustard
- Salt and pepper
For the sweet topping:
- 500g natural yoghurt
- 3 bananas
- 2 Crunchie bars (or honeycomb)
- 100g melted chocolate, to drizzle
Equipment
- Small frying pan (I use a 20cm diameter pan)
Method
1. To make the oatcakes, mix the oatmeal, flour and sugar together in a large bowl, using a wooden spoon.
2. Mix the yeast and the just-warm milk together, and then pour this over the oatmeal mixture.
3. Gradually add the warm water, stirring constantly with a wooden spoon until it reaches a thin consistency. Add the salt. Leave for 30 minutes in a warm place, covered with a clean tea towel.
4. Meanwhile, make the ‘croque madame’ savoury topping. To make the béchamel sauce, melt the butter in a saucepan. Add the flour and whisk over a medium heat for one minute (pic 1). Add the milk gradually, stirring constantly (pic 2). Bring to the boil and then immediately reduce the heat to a simmer. Add the nutmeg and Dijon mustard, and then season to taste (pic 3), cooking over the heat for another 5-7 minutes until thickened (pic 4). Remove from the heat and whisk in 60g of the grated gruyere (pic 5). Put to one side.
5. To finish making the oatcakes, heat a small knob of butter in a frying pan over a medium heat and, once melted, pour in approximately one and a half ladles of the oatcake mix (they should be much thicker than standard pancakes). They will take approximately 4 minutes to cook on each side; they are ready to be flipped when bubbles appear (see picture below). Leave to cool on a cooling tray (so they don’t go soggy).
6. Prepare a baking tray lined with foil. Once the oatcakes are cool, place them on the baking tray and divide the béchamel sauce been the oatcakes, spreading it evenly over the surface. Top with a slice of ham. Fry the eggs and place carefully on top of the ham, sprinkle with the remaining gruyere cheese and season to taste. Grill in the oven on high until the cheese melts and browns slightly. Serve with a green salad.
7. To make the sweet topping, spread the oatcakes with yoghurt, top with banana and then the crushed Crunchie bars (or other honeycomb). Drizzle with melted chocolate.