Tell us your thoughts
Irish Buttermilk Oat Pancakes
Skip to recipe here.
Read Time: 2min 40sec
Oats have a very special place in the heart of Irish culinary history, but it is a story that is bittersweet. Ireland’s love of oats has continued through the centuries and many Irish, like myself, still have oats daily. But us modern Irish can be thankful that, unlike our ancestors, oats are not our only food source.
Sad History of Irish Oats
The Sad History of Oats
There is an account from centuries ago of Irish people dying of malnutrition from only eating oats boiled with water. The solution offered to them was to add butter, which is said to have helped. It is a sad glimpse into the sufferings of the Ireland of times past.
Since oats, which were easily grown and cheaper than wheat, were served up everyday, the poverty-stricken and oppressed Irish had to get creative, where possible. The myriad of oat recipes in existence today can trace their roots back to this desperate circumstance.
Buttermilk Oat Pancakes
My Buttermilk Oat Pancakes
One of these creative recipes is the humbly delicious oat pancake- a simple yet tasty treat that’s quick to make and quick to satisfy a hungry tummy.
My Oat Pancake recipe combines easy milled oats with my favourite organic, heritage wheat Einkorn flour. Wheat flour is a necessary component as oats can be very stodgy by themselves due to their low gluten content. It also makes my pancakes yummy and healthy.
In my ode to the traditional dish, I’ve found buttermilk to be the perfect companion as it results in a gorgeously thick, light and fluffy pancake that in many ways resembles the globally loved American-style pancake.
Very gentle mixing is essential to ensuring the best result as over-mixing wheat tends to reinforce and strengthen it, resulting in a tough product. Oats also have a tendency to be tough and stodgy, so employ self-control. This is a lumpy batter- resist the urge to over-mix!
Do you want a traditional dish full of oaty goodness and spongy, light deliciousness? My Irish Buttermilk Oat Pancakes encompasses the best of both worlds!
On to the recipe!
Buttermilk Oat Pancake Recipe
1. For the homemade organic oat flour, simply blend organic rolled oats in a blender, food processor or even with a hand blender until fine.
2. Add the oat flour along with all other dry ingredients into a large bowl and combine well.
3. In a separate bowl, beat your eggs and mix in your honey well, followed by the buttermilk. Whisk until combined.
4. Make a well in the centre of the dried ingredients and pour in all the wet ingredients. Slowly and gently incorporate the two. You do not want to beat this.
5. Keep mixing gently, making sure to scrape flour from the bottom, until just combined. Seeing some lumps of flour is fine.
6. Cover well and leave to rest at room temperature for a minimum of 20-40 minutes. Place in the fridge if the batter isn’t for immediate use, it will keep well in the fridge for up to 2 days. Place cling film directly onto the surface of the batter to avoid oxidisation.
7. Scoup a tablespoon onto a well-buttered frying pan or skillet on medium heat, giving a couple of minutes each side or until firm to the touch and lovely and golden along the edges.
Get creative with your Irish Buttermilk Oat Pancakes- add some fresh seasonal berries, or enjoy with Raw Honey and delicious clotted cream! Why not try my Easy Low-Sugar Blackberry Coulis recipe for a delicious treat?
As an Amazon Associates Tradish earns from qualifying purchases