Light and Fluffy Oatcakes
These oatcakes are great,and they taste even better with blueberries in the batter or served on top.
Serves: 12 pancakes (1 pancake per serving)
- 3/4 cup quick-cooking oats
- 1 3/4 cups nonfat or low-fat buttermilk
- 2 egg whites
- 1 cup whole wheat pastry flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- Place the oats and buttermilk in a medium-sized bowl. Stir to mix well, and set aside for 10 minutes.
- Place the egg whites in the bowl of an electric mixer, and beat on high until stiff peaks form. Set aside.
- Combine the flour, sugar, and baking powder in a large bowl, and stir to mix well. Add the oat mixture to the flour mixture, and stir to mix well. Gently fold in the egg whites.
- Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the surface. (If using an electric griddle, heat the griddle according to the manufacturer's directions.)
- For each pancake, pour 1/4 cup of batter onto the griddle, and spread into a 4-inch circle. Cook for 1 minute and 30 seconds, or until the top is bubbly and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.
- Serve hot.
- To make Blueberry Oatcakes, fold 3/4 cup of fresh or frozen (unthawed) blueberries into the batter.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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