Cooking recipe:
Source: https://www.vkusnyblog.com/recipe/tolstye-ovsyanye-blinchiki/Notes on ingredients:
Oat flour. The main part of the flour in this recipe should be oatmeal. If you can't buy it, take small oatmeal of the “hercules” type and grind it in a grinder or coffee grinder.
Wheat flour. By and large, here it acts as a binding component due to the presence of gluten. But if you need a gluten-free formula, replace wheat flour with a similar amount of the same oatmeal. The pancakes will be slightly looser.
Eggs. Here we need ordinary medium–sized eggs - C-1. By weight, it is about 50-55 g per egg.
Sugar. We use regular white sugar.
Milk. The recipe is designed for regular whole milk. Fat content is any at your discretion.
We proceed to cooking.
We prepare the dough. Pour two types of flour, sugar, salt and baking powder into a bowl. Add the eggs and mix well with a whisk. Then add the milk and mix well again.
Let the dough stand for 7-10 minutes so that the oat flour swells a little.
Heat the pan over medium-high heat. Lightly lubricate it with oil.
Pour 2 tablespoons of dough and spread in a circle. The layer thickness is about 0.5 cm. Bake for a minute on one side.
Then turn it over.
And bake for another half minute on the other side.
These minutes and half a minute can be longer or shorter, depending on the specific stove and the specific burner, so catch the right time, do not yawn.
Ready-made hot pancakes are served with fruit or maple syrup, jam, fresh or canned fruits and berries, condensed milk or just with a piece of butter.
Enjoy your meal!
This recipe for thick oatmeal pancakes has been tested and prepared by chef Tatiana Nazaruk, author of the Delicious Blog.
Do you want to thank me? It's easy!
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