We had these for breakfast and they were great with honey, golden syrup, or even lemon curd – they appeared in the Life & Style section of the Guardian, under why oats are good for you
- 187gr oats or oatmeal
- 1/2 tsp salt
- 300ml milk
- 1 egg
- 1/2 tsp bicarbonate of soda
- butter for greasing
Mix the oats and salt and add the milk. Stir to amalgamate and leave overnight or for 3 or more hours. To finish beat in the eggs and bicarb.
Drop large spoonfuls of the mixture into a hot, lightly buttered, pan, I usually aim for crumpet size or a bit bigger. The mixture spreads a little and aim for a decent thickness. Turn them over when they are set around the edge and some bubbles come up. Cook on the other side until they are set through. Keep the first ones warm in a cloth while making more.
