Niamh Doherty

Oaty Hotcakes

In Breakfast on May 16, 2010 at 13:13

First off – an apology…I haven’t posted all week. I was having one of those weeks; feeling lethargic, uninspired, and too tired to cook, let alone blog about something interesting, so I didn’t. Rest assured, I’m back, feeling good, and full of inspiration and exciting plans for the blog! And to make up for a week of non-blogging, I present to you these oaty hotcakes, from Bill Granger’s Feed Me Now.

My friend Claire  makea these for breakfast almost every weekend, and now I know why. My GOD, they are good. Their crisply golden outsides hides a tenderly moist, cinnamon-y inside, all the better to smother in maple syrup. These are very quick to put together – literally mix and go – and don’t take long to cook, making them perfect for a Sunday brunch that’s quick to throw together and easy to linger over. They’re especially good for kids – of all ages and sizes! – as the oats release their energy slowly, and will keep little ones fuelled up until lunchtime. These are delicious with a fruit topping, and are therefore a good way of getting often-picky children to eat something healthy. Add in a glass of orange juice, and that’s two of their five-a-day taken care of first thing in the morning – not bad!

These hotcakes lend themselves well to all kinds of toppings – Bill suggests heating 125g of blueberries and 250ml of maple syrup in a saucepan to make a hot, fruity sauce with which to baptise your breakfast. Claire’s favourite topping is bananas and maple syrup, and this morning I topped mine with whipped cream, juicy new-season Irish strawberries, and maple syrup. Is your mouth watering yet?!

Oaty Hotcakes (taken from Feed Me Now by Bill Granger)


185g plain flour

1 1/2 tsp baking powder

1/4 tsp ground cinnamon (I love cinnamon, so I just shook it in straight from the tin with wild abandon)

pinch of freshly-ground nutmeg

1 tbsp caster sugar

25g rolled oats

375ml buttermilk

1 medium egg, lightly beaten

35g butter, melted plus extra to grease pan.

To serve:

Toppings of your choice


1. Sift flour, baking powder, cinaamon and nutmeg together in a bowl. Stir in the sugar and oats.

2. Make a well in the centre of the dry ingredients, and pour in the buttermilk and egg. Stir until just mixed. Add in the melted butter and stir to combine.

3. Heat a large non-stick pan over a medium heat and melt a little butter in it. Add in 2 or 3 ladles of the batter at a time, being careful not to crowd the pan. Cook for 2-3 minutes, until buttles appear on the surface. Flip over, and cook for 2-3 minutes on the other side. Transfer to a plate and keep warm in a low oven while cooking the rest. Serves 4.

  1. delicious! i think i’ll make these tonight, probably with banana slices…smothered in syrup

  2. I like the way you measure cinnamon. I’ve been known to do the same thing.

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