This recipe is a great heritage handed down by the British who came to Quebec. Reheat the frozen pancakes in the oven for a few minutes.
Servings: 24 small crepes
In large bowl, beat oats, milk and egg until well combined.
In another bowl, whisk flour, baking powder and salt. Gradually add to oatmeal mixture and beat until homogeneous.
In a large skillet (preferably cast iron), over medium heat, heat 1 Tbsp. butter and 1 tbsp. oil. Drop in tablespoons of batter and cook until pancakes are still moist and holes form on the surface. Flip and cook until the underside is golden brown. Add butter and oil as needed to cook the pancakes. Drizzle with maple syrup just before serving.
Ingredients
Directions
In large bowl, beat oats, milk and egg until well combined.
In another bowl, whisk flour, baking powder and salt. Gradually add to oatmeal mixture and beat until homogeneous.
In a large skillet (preferably cast iron), over medium heat, heat 1 Tbsp. butter and 1 tbsp. oil. Drop in tablespoons of batter and cook until pancakes are still moist and holes form on the surface. Flip and cook until the underside is golden brown. Add butter and oil as needed to cook the pancakes. Drizzle with maple syrup just before serving.
