Oatmeal pancakes

Difficulty: ★★☆


  • 30g of butter
  • 2 large eggs (≈120g)
  • 250g whole milk
  • 200 g of oatmeal
  • Vanilla essence
  • A pinch of salt
  • 8 g chemical yeast (1 heaping tsp)

Category: Desserts


The first thing we will do is melt the butter in the microwave and incorporate all the ingredients in a mixing glass.
Blend until a completely homogeneous mixture is obtained.
We will heat an iron at medium power (in my hob I usually do them at 9 being 15 the maximum power). For the first batch of pancakes I do put a little oil or butter on the griddle but it is not necessary to do it again in the following batches, at least in my Teppanyaki griddle from the MAGEFESA PRISMA line . Being non-stick, this griddle saves us from adding unnecessary fat to the dish and also distributes the heat very well, helping all the pancakes to be made at the same time and evenly.
We pour the dough on the griddle (I use an ice cream scoop so that they all come out the same size) and with the density of the dough they will expand on their own, leaving the pancakes perfectly round.
We will cook the pancakes on one side until bubbles begin to appear on the surface that is visible and we will turn them over so that they cook for 1 more minute on the other side and that’s it.
We can serve them with a little melted chocolate and fruit to taste. To melt the chocolate I use the microwave, put a few ounces of chocolate in a cup with a little milk and heat it for 25-30 seconds at maximum power.