China · Home-style
Oat and Egg Pancake
A soft, tender pancake with the grainy scent of oats and the richness of egg and milk, cooked in a thin layer like a crepe. Quick enough for a working weekday morning.
Oats behave differently here than in porridge: soaked in milk they bind into something that holds together in a pan instead of turning to mush. Letting the mixture stand gives the flakes time to soften, which is why the pancake tastes nutty rather than papery. Chopped greens can be folded in during the last minute, and the leftover milk becomes the drink beside the plate.
Ingredients
- dry rolled oats50 g
- milk250 ml
Directions
- 1
Mix the milk with the dry oats and stir until thick.
- 2
Beat the egg until the colour is completely uniform.
- 3
Pour the beaten egg into the oat and milk mixture and stir again until thick and even.
- 4
Add a layer of butter to a frying pan and spread it evenly.
- 5
Add the mixture and spread it out into a pancake.
- 6
Cook over low heat for two to three minutes. If you want vegetables in it, add chopped greens during the cooking.
- 7
Flip and cook for another two minutes.
- 8
Serve, with the remaining milk alongside for breakfast.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.