Leftover porridge bulks out this batter and makes for a delicious pancake, giving it a more robust, yet still fluffy texture. You can use a mix of nut butters, whether it be almond, peanut, cashew or even Nutella (if using this, you won’t need to add the honey).
200 g/7 oz. leftover porridge
100 g/7 tablespoons nut butter (Any nut butter: peanut, almond, cashew, Nutella)
1 egg, beaten (or use 50 g/2 oz. banana or yogurt)
2 tablespoons runny honey (or agave, date syrup, maple syrup, sugar of any kind)
100 ml/1⁄3 cup plus 1 tablespoon whole milk ( or any milk, including dairy-free, oat or almond)
100 g/¾ cup self-raising/rising flour (or any flour but if there’s no raising agent, double the quantity of baking powder)
1 teaspoon baking powder (Can be omitted)
¼ teaspoon sea salt (Can be omitted)
Butter, for frying
MAKES 10 PANCAKES TOTAL TIME 30 MINUTES
Preheat the oven to 100°C fan/120°C/250°F/Gas ½.
Add the porridge and nut butter to a large mixing bowl and mix vigorously with a fork, to break up and combine the two chunky ingredients. Don’t worry if there are lumps of nut butter, but try to break up the porridge. Add the egg, honey and half the milk to the bowl, then whisk once more, fully incorporating all the ingredients together.
You’re often told to add the wet ingredients to the dry, but for this recipe I just chuck the ‘dry’ on top of the ‘wet’ for ease. So, add the flour (sift it in if you can be bothered, I never do), baking powder and salt on top of the wet mix and fold into each other using a spatula, gradually adding the remaining milk as you do so. Try not to overmix; get them all combined, but the briefer the better.
Add a knob/pat of butter to a non-stick frying pan/skillet, and once melted and gently sizzling, add 2 heaped dessert spoons of mixture on top of one another to create your first pancake. Depending on the size of your pan, scoop in another pancake, and a third if there’s space.
Let them gently fry for 2–3 minutes on one side until you see bubbles form on the surface, then flip over and fry for the same amount of time on the other side. You can check underneath when you think they’re done, and you should find a nice golden-brown crust.
Transfer to an ovenproof dish to keep warm, then repeat the process with the remaining batter. Make sure you add another knob/pat of butter to the pan as needed. Once they’re all ready, serve with whatever toppings you like (see my suggestions for inspiration).
This recipe is from Fridge Raid by Megan Davies. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.