A healthy way to kick off the day, these delicious oatmeal pancakes are topped with creme fraiche, tangy granadilla and fresh blueberries. Recipe: Yolandé Schoeman. Photography: Kelly Zetler

Oatmeal pancakes

500ml buttermilk
375ml oatmeal
45ml honey
1 egg
1 egg yolk
60ml olive oil
zest of 1 lemon
125ml self raising flour
1ml ground cinnamon
5ml salt
250ml skimmed milk
100g clarified butter
150ml crème fraiche
Icing sugar, to garnish
4 passion fruits
1 punnet blueberries
1 punnet strawberries, sliced

  • Pour the buttermilk over the oatmeal and leave to stand for 10 minutes.
  • Use a hand blender or food processor to process the buttermilk and oats to a finer consistency.
  • Add the honey, egg, egg yolk, olive oil and lemon zest and mix well.
  • Sift the self raising flour, cinnamon and salt. Add to the oatmeal mixture with the milk, mix well and leave to stand for an hour.
  • Heat a little clarified butter in a non-stick frying pan, pour in batter and swirl pan to coat base with a thin layer.
  • Cook until golden brown, then turn out onto a wire rack to cool.
  • Repeat with remaining batter.

Assembly

Spread 1 tablespoon of crème fraîche over a pancake. Fold in half, spread with 1 teaspoon crème fraîche and top with passion fruit, then fold in half again to form a triangle. Dust with icing sugar, and drizzle with passion fruit, then scatter with strawberries and blueberries.

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search

Fig Napoleon