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Basye/Wexler Adventure 2021



Whole Grain Russian Pancakes

Posted by Rachel Basye on February 18, 2021 at 5:20 AM

1 1/2 cups whole wheat flour

1/2 c porridge oats

1 cup buttermilk

2 free-range organic eggs, whisked

1 level teaspoon baking soda

scant 1/2 teaspoon salt

2 teaspoons sugar

2 tablespoons vegetable oil or melted butter, for pan frying

Pour the buttermilk into a bowl and sprinkle the baking soda on top, leave for 3 to 4 minutes until the mixture begins to bubble. Whisk the egg, salt, and sugar into the buttermilk mixture. Slowly add the flour and oats to the batter by whisking all the time until mixture appears to have an even consistency, set aside. The batter should be thick and fall very reluctantly from the spoon.

Heat a frying pan on a medium high heat. Brush the pan with the oil or melted butter. Fill the pan with 5 tablespoonfuls of batter, spaced evenly apart. Fry until a few bubbles appear on the surface and then start to pop (if the pan is too hot, turn down the heat). Then flip over and cook until golden brown on the other side.  Repeat frying process until all of the batter is used.

Serve with a bowl of sour cream, creme fraiche or plain yogurt, honey, jam, or brown sugar to sprinkle over the top.

Modified from Ballymaloe cooking class.

Categories: None

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