Recipes, baking - you name it, I'm cooking it. Probably with butter

Cinnamon & Oat Pancakes
These are absolutely lovely little breakfast pancakes - you don’t taste the oats very much, but they’re much more filling than regular pancakes. They were a compromise this weekend, as I fancied pancakes and my boyfriend wanted porridge, et voila, a porridge pancake. Cinnamon & oat sounds better. This is my adapted version of Martha Stewart’s recipe. If you don’t have baking cups, get some, they’re extremely useful for the lazy cook. 
Put 1 cup of plain flour, 1/2 a cup of rolled oats, 1/8 cup demerara sugar, 1/2 tablespoon baking powder, 1/2 teaspoon salt & 1/2 teaspoon cinnamon into a food processor, and process until the oats are broken up. Whisk 1 and 1/2 cups of milk with 1 egg and 1/8 cup vegetable oil, then stir in the flour-oat mixture and another 1/2 cup of rolled oats. If the mixture looks too thick, add more milk. Drop heaped tablespoons onto a hot slightly oiled pan, and cook for a couple of minutes on each side. You’ll know when to flip them, as the top looks set instead of runny. Add a little more oil to the pan if you need it. These keep warm nicely in between two plates in the oven while you get on with making the rest. Serve with golden syrup, blueberries and bananas - perfect for a lazy weekend breakfast.

Cinnamon & Oat Pancakes

These are absolutely lovely little breakfast pancakes - you don’t taste the oats very much, but they’re much more filling than regular pancakes. They were a compromise this weekend, as I fancied pancakes and my boyfriend wanted porridge, et voila, a porridge pancake. Cinnamon & oat sounds better. This is my adapted version of Martha Stewart’s recipe. If you don’t have baking cups, get some, they’re extremely useful for the lazy cook. 

Put 1 cup of plain flour, 1/2 a cup of rolled oats, 1/8 cup demerara sugar, 1/2 tablespoon baking powder, 1/2 teaspoon salt & 1/2 teaspoon cinnamon into a food processor, and process until the oats are broken up. Whisk 1 and 1/2 cups of milk with 1 egg and 1/8 cup vegetable oil, then stir in the flour-oat mixture and another 1/2 cup of rolled oats. If the mixture looks too thick, add more milk. Drop heaped tablespoons onto a hot slightly oiled pan, and cook for a couple of minutes on each side. You’ll know when to flip them, as the top looks set instead of runny. Add a little more oil to the pan if you need it. These keep warm nicely in between two plates in the oven while you get on with making the rest. Serve with golden syrup, blueberries and bananas - perfect for a lazy weekend breakfast.

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