Oat Pancakes with Ligonberry Blackcurrant Maple Syrup
Sultry, talented, beautiful and smart. Four adjectives that perfectly describe the lady who is the author and celebrity chef behind Simply Nigella. With recipes from soups to desserts and everything delicious in between, it was a real thrill for me to receive this book as a prize for the Nigella Lawson November Cookalong.
It came in the mail the other day, from the UK, in an envelope strewn with stamps. I opened it excitedly and turned to the front page. In Nigella’s handwriting it read:
AHHHHHHHHHHHHH!
I have to say….cover to cover this book is really amazing. The recipes are fairly simple and I can attest to the fact that they are yummy. Case in point – these pancakes.
Nigella made them with a raspberry sauce but I didn’t have any hanging around so I decided to pull out all the stops and make THIS syrup which was actually stupid easy.
It’s 3 ingredients. Yep. 3.
1. Frozen Ligonberries and Black Currants (I count this as one, you may not but it’s really just FROZEN berries)
2. Maple Syrup
3. Cinnamon
Um. Ya. That’s all.
Now all you need to do is make your pancakes. Make your syrup and sit down and stare at this because really?
It’s stunning right?
I WANT THIS FOR BREAKFAST EVERY SINGLE DAY.
Oh.
And what about these strawberries? That look like fingers? Or…? I don’t think I’ve ever seen anything that weird but so wonderful.
- 100g porridge oats (not instant)
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 100g almond, soy, rice or regular milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon sunflower oil
- Place the oats and salt in a blender or food processor and blend until you have a fine flour consistency. Place into another bowl and stir in baking powder and cinnamon.
- In a separate bowl, whisk together milk, egg and vanilla and then stir the wet ingredients into the dry until thoroughly combined. Do not let it rest, as it will get too thick. If this should happen just add a bit more milk.
- Pour ½ teaspoon of oil onto a griddle, cast iron pan or heavy based frying pan. Smooth the oil onto the pan with a piece of paper towel. Turn on the heat to medium high and when hot, add a scant ¼ cup measuring cup of the batter onto the frying pan. You will get approx. 4 pancakes at a time onto the pan. Cook two minutes per side. Repeat with the rest of the batter until all the pancakes are cooked. I place mine in a warm oven (250F) while I'm making the entire batch.
- Top with syrup - see recipe below.
- 1 cup of frozen Ligonberries & Blackberries
- 2 tablespoons real maple syrup
- Dash of cinnamon
- Place all ingredients into a small saucepan and cook over medium high heat until a nice syrupy consistency forms.
- This should take around 3 to 5 minutes in total. You need to keep stirring constantly so that the syrup doesn't burn. Serve the warm syrup over pancakes or waffles.
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They’re called “lingonberries”