Lazy weekends call for leisurely brunches, and these oaty, fruity hotcakes tick all the boxes. They’re easy to make, can be doubled up to feed more people, and are packed with healthy ingredients.
Oaty hotcakes with blackberry compote
Ingredients
4
servings
-
- 125 g
- 2
- 300 g
- 2 tsp
- 300 g
- 3 tbsp
- 1,5 tsp
- 200 g
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Preparation
Add the porridge oats to a liquidiser and pulse to a coarse flour-like texture for bulk. Add the eggs, cottage cheese and cinnamon for warmth and blitz to a batter, without over-processing. Set aside for 5 minutes.
Put 200g of the blackberries in a pan with the honey and lemon zest and juice for tang. Cook, covered, for 3-4 minutes until the berries are juicy and starting to soften, then remove the lid and simmer for 8-10 minutes, stirring occasionally to break up the berries, until they are slightly sticky and jammy.
Heat a little oil in a non-stick frying pan and mix the baking powder into the pancake batter. Cook the pancakes in batches of 4 (or however many your pan will hold) – dollop a spoonful of the thick batter in for each pancake and fry for about 1 ½ minutes each side on a medium heat until golden brown and crisp. Keep warm while you cook the remainder.
Serve 4 pancakes per person, topped with creamy Greek-style yogurt and the tangy blackberry compote, with the rest of the blackberries scattered over.
