Tag Archives: porridge

Oat Pancakes- a healthier option

Oat pancakes, literally the first thoughts that entered my head when I woke up the other morning. Honestly. For those that question my love of food? Yes, it occupies my every waking moment! I have many recipes on my blog for pancakes- from the French crepe to the american style fluffy pile of lightness.  But for these I wanted to achieve a “reasonably” healthy alternative to the american pancake. And although NOT sponsored by Flahavan’s Organic Porridge oats, I feel I should be- we go through kilos of it a year, it is both a staple for breakfast and in my baking.

Oat Pancakes

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It’s Porridge Week- Have many ways can I use thee??

We have porridge every morning during the school year. It’s quick, easy and does the job of keeping tummies full and minds alert for the morning’s work ahead.  We all have it different ways; mine with fruits and a scant spoon of sugar, others with milk and weetabix on top.

Porridge is a staple in Ireland for many people now due to reports of it’s health properties. The other positive side is that it comes at a very reasonable cost.  We like the Organic Flahavans Porridge.  There are two reasons for this.  Firstly as we eat organically as much as is possible. And secondly it is grown locally.  These oat fields have no pesticides or other chemicals sprayed on them.  Thereby making the immediate environment also a better place to be and live with your community.
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This week, it being porridge week, I decided to experiment a little.  And have porridge or some form of it with every meal. Breakfast was the easiest of course.

And the bread was not too much of a stretch either.  I make this bread at least twice a week, and the family love it best when I reduce the amount of wholemeal flour and add some white and, more importantly, porridge flakes.
Brown Bread

Dinner was more of a challenge.  It would have been easy to simply use the oat flakes scattered on top of a cottage pie, or instead of barley in an Irish Stew.  I decided to go with a family favourite- homemade chicken goujons and give them a twist.  I whizzed up the porridge to make the crumb coating.  And,  if I’m honest if was far superior in taste to the usual crumb coating consisting of ritz crackers.

Porridge
Then there was the final sweet touch.  I had only recently blogged about my most favourite apple crumble. So an alternative was found.  I added them to my blueberry financiers.  To much acclaim I might add.  So these will also be staying on the menu so to speak.  But even though they contain both porridge and blueberries, it would be a stretch to have them as breakfast.
Financier

All recipes will be blogged in the coming weeks, so keep tuned this way, but if you just can’t wait, contact me here.





 

Spiced Oatmeal Pancakes

As promised the grand testing of pancakes has begun.  And today’s recipe of choice is Spiced Oatmeal.  Honestly, getting up for breakfast is always a struggle.  But these are full of goodness and might just get the masses out of bed.  We have porridge every morning.  Have done for as long as I can remember.  And this slightly different take on a healthy breakfast might appeal for the morning of Pancake Tuesday.

 

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Our porridge of choice!

The method is so simple, as it is with most pancakes- mix the dry ingredients together, add the wet ingredients.

wednesday 03 Feb 007

 

Stir well and fry in a really hot pan with a little butter…

wednesday 03 Feb 009 The combination of raisins and porridge oats gives these pancakes a really good texture.  And although the mixture was a little lickey, it just meant I was only able to fit 2, not 3 into the pan to cook.

Oatmeal Pancakes

The happy stack of oatmeal pancakes

The happy stack of oatmeal pancakes

Ingredients 160g flour 50g porridge oats 1/2 tsp salt 2 teaspoon baking powder 3 tablespoons brown sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 egg 280ml milk 1 tsp vanilla extract 50g raisins (plus more for garnish) Method: In a bowl add the flour, oats, salt, brown sugar, baking powder, brown sugar, cinnamon, and nutmeg, mix until well combined. Make a well in the dry ingredients, add the milk, egg and vanilla, stir until just combined. Add the raisins and stir. Heat a heavy pan over medium heat, coat with cooking spray. Drop about 1/4 cup of batter on the hot pan.  Cook until dry on the edges and bubbles start to form in the centre.  Flip and cook on the other side until cooked through, about 2 more minutes.    

 

The Verdict: Delicious at any time of the day or night…. I will definitely make these again.  They are a little more filling which removes the temptation for having too many.  I still managed to test three …

 

wednesday 03 Feb 013

Pancakes- a plethora of choice

The internet is a wonderful thing, and I’m very glad that I don’t put on weight from looking at food pictures.  I’d have to stop fairly smartish if so.  Pinterest- thou ist mine enemy.

food porn

With pancake day around the corner, I did a bit of searching on variations on the pancake theme:

Banana Chocolate

Oreo

Raspberry Crumble

Funfetti Buttermilk

Apple Cinnamon

Cinnamon Roll

Aebleskiver (Danish Pancakes) with Vanilla and Jam

Apple Pie

Double Chocolate

Heart shaped pancakes

Heart shaped pancakes

Obviously in the grand scheme of things, even for the good of my loyal followers I couldn’t possibly eat all of the above in the interest of testing.  So I decided just to make a selection….

For your entertainment over the following number of days I plan on making some of the above, tomorrow’s will be the spicy oatmeal pancake.  A small attempt at the healthier option before it all deteriorates into an abyss of chocolate and syrup.

 

 

Breakfast for lunch

Today was Breakfast day in the cookery school, and it was a busy one. We were eating early and everyone had to present their own full Irish Breakfast. I have been bringing down my own granola to have for breakfast and made the same Ballymaloe recipe last weekend. Each morning I have it with yoghurt, and it does mean I get through the frantic mornings cooking without passing out from hunger.

We have porridge every morning at home, Flahavans Organic Porridge, as it doesn’t have to travel very far to get to us.  But while I am studying here, there is no point making it just for one.  We use their jumbo oats to make flapjacks, and I also use these oats in the granola.

Today, however I made the muesli, and served it with some blueberries and yoghurt, albeit a little fancier than I would normally serve it to myself.

Ballymaloe Muesli

Ballymaloe Muesli

I was also cooking another favourite of mine, American Buttermilk Pancakes, these turned out just perfectly, and I presented them for tasting with some sour cream and more blueberries.

American Buttermilk pancakes

American Buttermilk pancakes

As with all the ingredients we cook with, the quality of the sausages, rashers etc were really good.  The streaky bacon were long and not too pink, so less nitrates.   Florrie got us the freshest eggs, and I was concentrating so much on plating up that I slightly over cooked the fried egg, BUT I enjoyed it, and was particularly pleased with the overall flavours of the breakfast.

Tomorrow is theory, and I am particularly looking forward to the lecture on fermented foods.