New York Blueberry Oat Pancakes

Right just to try and attempt to make this American classic somewhat healthier I am using oat flour! It is so simple to make. Pile a portion of rolled oats into a food processor and whizz it until it becomes fine. The flour gives a mellow sweet taste to the food it is used in and is a great way to add extra fibre to recipes. If you don't have any oats on hand, substitute with plain flour. This mix also works great for use on waffle irons.   Makes approximately 8–10 pancakes 100ml/4fl oz milk 120g/4oz oat flour 2 large eggs, separated 1 teaspoon of baking powder 1⁄4 teaspoon of salt 1⁄2 teaspoon of cinnamon 100g of blueberries   Add all the dry ingredients to a large mixing bowl.   Measure the milk in a jug and add the egg yolks. Whisk lightly to combine.   Add to the dry ingredients and mix until blended.   In a clean bowl whisk the egg whites until they hold firm peaks. Fold gently into the batter until combined.   To cook simply add a heaped dessertspoonful of the mixture to a warm pan brushed with a little melted butter.   Plop in a few blueberries on the uncooked side and press them in gently, allow to cook until little bubbles start to appear and the edges become a little dry and then turn over to cook for about a minute until golden brown.   Serve with maple syrup, a dusting of icing sugar, bacon or whatever takes your fancy!

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Saffrans Pannkakor (Saffron Pancake)

Recipe from "Swedish Homecooking" by Catarina Lundgren Astrom and Peter Astrom. I'm told this is a traditional Swedish recipe from one of largest islands off the coast of Sweden. It's an extremely distinctive dessert, full of flavour which is definitely worth a try. Serves 2 60g of Japanese rice 240ml of water 1/4 teaspoon of salt 480ml of whole milk 120ml of cream 2 tablespoon of sugar 1/2 teaspoon of saffron 4 eggs 50g blanched almonds Boil the rice with the water and salt in a covered saucepan until the water is absorbed. Add the milk and cream and let the rice mixture simmer over a low heat until soft, about 30-40 minutes.  Stir every now and then so it doesn't catch at the bottom.  You may need to add a little extra milk if needed. Preheat the oven to 220oC. Let the mixture cool a little.  Stir in the sugar and the saffron.  Add the eggs to the rice, one at a time.  Then add the almonds.  Pour the rice mixture into a buttered oven-proof dish. Bake on the lowest rack of the oven for approx. 30 minutes.  Serve the saffron pancake lightly cooled, with whipped cream and blackberry jam.

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Basic Pancake Recipe

You can easily make this batter the night before to save time in the morning. Have a little melted butter in a bowl and some kitchen paper so you can wipe the pan before adding a ladle of the batter.

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