Leftover Porridge Pancakes
Okay, I hear that, for many of you, scraping up leftover porridge is a step too far. If it does then I suggest, gently, that you don’t have to worry about money. I’m sure you budget, but you don’t panic about the 10p going in the bin. I only had those worries for a couple of years, I was lucky. I don’t worry any longer. But I sure as shit won’t forget it.
Even if you don’t worry about 10p going into the bin, then what about the wasted oats that a farmer or its robots have sown? That farmers have harvested, milled and transported? The milk that the oats have simmered in and the effort it took to feed the cows so they were able to be milked? The honey or syrup that you chose so carefully or quickly from the cupboard? Yeah, don’t be dick. Don’t waste the porridge.
These are my favourite pancake recipe these days. The oats make the pancakes light, smooth and creamy. You do need to spend a second to make sure that there are no lumps or oats, so just crumble the leftover porridge though the flour. Then it’s the same as you’d make any American pancake, drop scone or griddle cake.
I made far too much batter for these last week so I wedged some foil on the jug, strapped it into the front seat and took my porridge pancake batter with me to a friends. Luckily her four kids and one of mine made short work of the pancakes.
I love these with a fried egg on top and, sue me, loads of ketchup. Or just butter and Marmite. Marmite with everything. I know. I don’t care. I hope you enjoy your porridge pancakes.
Leftover porridge pancakes
- around 50 grams leftover porridge
- around 100 grams plain white flour
- around 125 ml milk
- 1 egg
- 2 tablespoons baking powder
- 1 teaspoon sugar
- 15 grams melted butter & more for cooking
- Measuring jug
- Mixing bowl
- Non-stick or cast-iron frying pan
- Weigh your leftover porridge; you don't want more than 50% leftover porridge as it will make the pancakes too soft; if you have more than about 75 grams of leftover porridge, double up the recipe for more, or look at my other leftover porridge recipes
- Add the salt, sugar and baking powder to the flour
- Add the flour mixture to the porridge; using your hands or a spoon (preferably hands), rub the porridge through the flour to make sure that there aren't any lumps
- Milk: how much you need again depends on the ratio of porridge to flour. Start with around 75 ml and whisk the egg into the milk
- Pour the egg/milk mixture into the porridge mixture and whisk. You want a batter that's quite thick, like white sauce.
- I use the pan I'm cooking in to melt the butter; pour the melted butter into the pancake batter, so that the pan is already warm
- If you need more milk, add it now. You can always add more - sometimes I make one pancake and realise that the batter is too think and pour a little more milk in. Go with a little less milk than you need until you are happy
- I pour all the mixture back into the measuring jug and pour straight into the pan from there
- Scrape the sides of the jug until there's nothing left - even a tiny pancake will make someone happy
Cooking the pancakes
- Turn the pan on to medium hot
- Add a pinch of butter
- When the butter sizzles, pour some batter into the pan - around 10cm pancakes are easiest to manage
- As the pancakes cook, I like to move them a little - ease the spatula under each pancake and just wriggle it around
- You may need to turn the heat down and up as you go. The pancakes are ready to flip when you see lots of little bubbles
- Once flipped, the pancake will only need about another minute
- Place the pancakes on a plate or in a dish and serve warm
- Pancakes are best eaten ASAP but you can store these in a lidded container in the fridge, for up to 5 days - I mean they will be edible but stale. Best is to keep the uncooked batter and cook as required. Batter will keep for up to 3 days, absolutely fine