oaty pancakes before, I was quite keen on one that had fruit inside it as well.
She loved the pancakes. Well she ate some of mine and then one of her own. It is amazing watching her curiosity. She was interesting in cutting them up with a (plastic) knife and then eating them with a fork. I shouldn't have let her use the ceramic plate because she managed to send it clattering across the floor and got a wee fright.
ricotta hotcakes I made recently.
I made only minor amendments to the recipe. I only had one banana so I halved it, which is really enough for our household. I only realised as I was making these that the recipe called for instant oats. I only stock rolled oats these days so I used these. They were fine but might have benefited from a little soaking so I have altered the recipe slightly. In an ideal world I would have made a raspberry sauce with the berries I have in the freezer but as usual I got distracted. They tasted excellent with maple syrup. E and Sylvia preferred honey. Definitely a recipe to repeat.
Dizzy's Castle at lunchtime and the food was fairly ordinary, though Erica and Andy brought along superb gf chocolate birthday cakes for the birthday boy and birthday girl.
The kids weren't that interested in the food. They were far more excited by all the play equipment. It was only my second visit to one of these indoor play centres and Sylvia and I learnt the hard way what a drop slide is. I was happy when her cousins took her off to explore all the climbing, little cars and balls. She had a lovely time and has been telling us all about it today.
I am sending these pancakes to Yasmeen at Health Nut who is hosting this week's Weekend Herb Blogging #287, the event coordinated by Haalo and founded by Kalyn.
Previously on Green Gourmet Giraffe:
This time last year: SOS Beetroot and rhubarb soup
This time two years ago: Novice Nutella cupcakes accompanied by guitar
This time three years ago: Choc Honey Muffins
This time four years ago: HotM #4: Deconstructed pumpkin hummus
Banana Oat Hotcakes
Adapted from Coles Winter Magazine 2010
Made 12 medium pancakes
30g butter, melted and cooled
1/2 cup and 2 tbsp milk
1 egg, lightly beaten
2 tsp golden syrup (or other sweetener)
1/4 tsp vanilla extract (optional)
1/2 cup rolled oats
3/4 cup self raising flour
1/2 tsp baking powder
1 banana, mashed
butter, for frying
Mix butter, milk, egg, golden syrup, vanilla and oats. Leave 5 minutes. Add flour, baking powder and banana. Mix til you have a thickish batter. Heat a frypan over medium heat. Melt a little butter in the frypan and use a paper towel to wipe most of it off so the pan is liberally greased rather than awash with butter. Drop dessertspoons of batter into the frypan. Fry a few minutes until bubbles appear and the mixture dries out a little to look cooked. Flip over and fry another minute or two until the other side is golden brown. Serve warm with butter and golden syrup or honey.
Update February 2015 - we are still making these pancakes regularly. I have posted a vegan version of the Banana Oat Pancakes that we make if I don't have eggs in the house.
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