Alison Holst’s Oaty Pancakes

Try these delicious Oaty Pancakes, from Alison Holst’s new book, The Best of Alison Holst. 

Looking for a particular recipe? With 1000 of her very best recipes, Holst’s new book, The Best of Alison Holst, has something for every meal and occasion, from breakfast, lunch and snacks to dinner and desserts. There are starters, sides, soups, salads, sauces and dressings, vegetarian and non-vegetarian meals, breads, baking, confectionary, preserves for the store cupboard – and more. There are menus for the microwave and there are also superb tips on food preparation, cooking techniques and ways to store food. The back blurb says, “If you have no other cookbook in your kitchen, this best-selling cookbook is a must.” We’d have to agree.

Recipe extracted with permission from The Best of Alison Holst by Alison Holst, published by New Holland, $49.99.

Oaty Pancakes

Serve oaty pancakes (or American pancakes) for breakfast or brunch, with juice and coffee. Pour syrup over the pile of buttered pancakes, and serve bacon or sausages alongside if you like.

¾ cup milk
¾ cup rolled oats
1 egg
½ tsp salt
2–3 tbsp sugar
½ cup flour
2 tsp baking powder
25g butter, melted

Pour milk over rolled oats. Add remaining ingredients. Mix with fork (or in a food processor) just enough to combine ingredients. Put spoonfuls on to preheated, greased or sprayed griddle or frypan. Turn spoon for round pancakes.

Turn pancakes as soon as bubbles form and burst in the middle. Slide thin metal blade under pancake and flip it over.

Second side is cooked when centre springs back. Put a dab of butter on cooked surface of several pancakes. Pile up so butter is between pancakes. Pour syrup over just before serving.