Toasted-oat & wheat-flour pancakes

Ingredients:

1 cup of raw oats gently toasted till lightly brown

1 cup of wheat flour (atta or ½ and 1/3 with nachani flour)

2 eggs

1 cup of skimmed milk

Cool water

1 tsp salt

Method:

Mix the flour, the oats, salt and skimmed milk well and taste for salt. Now beat in the eggs and whisk till smooth. This batter does work better slightly thick, but still runny enough to move – you get a lovely textured pancake with bite and its quite filling so it’s brunch-worthy. 

Heat a non-stick pan and brush with olive oil. When it’s quite hot, pour batter into the pan and gently swirl around until the mixture covers the bottom of the pan. Let the bottom of the pancake ‘seal’ and then lower the temperature until the top of the pancake begins to look like its cooking – about 2 minutes for the first and then quicker for subsequent pancakes. Tilt the pan. If the pancake shifts easily, you’ll know it's ready to be flipped, cooked for 30 seconds on the under side and serve.

Fold 'em around.... You can stuff these pancakes with ham & cheese, nutella and banana, marmalade and gouda, homemade applesauce or anything you want depending on what time it is and what you have in your fridge. These are rolled around beautiful smoked salmon, cream cheese and parsley and garnished with long, garlicky chives.