Main Page
For breakfast
Oatmeal pancakes from porridge

Oatmeal Pancakes from Leftover Porridge

Tasty little oatmeal pancakes for the whole family's breakfast! It happens all the time — there's a bit of leftover oatmeal after breakfast, you don't want to toss out something so wholesome, but reheated it's never quite as good as fresh. A great way to use up that leftover porridge is to turn it into pancakes. They come out not just delicious but healthy and filling, which really matters for kids. Porridge pancakes are a clever way to get children to eat oatmeal they'd otherwise refuse to touch.

Snezhana

Recipe author

Composition / ingredients

Servings:

Rolled oats

Milk

Sugar

Salt

Egg

Flour

Baking powder

0.5

Butter

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 6 g

Fats 29 % 12 g

Carbohydrates 57 % 24 g

212 kcal

GI: 13 / 33 / 54

Cooking method

Cooking time: 40 min

Step 1:

Gather your ingredients. If you're watching calories and want a lighter breakfast, you can leave out the butter and cook the oatmeal with water instead of milk. But with the milk and butter, it's naturally tastier. Now cook the porridge. If you're working with leftover oatmeal from breakfast, you can skip this step — just be sure to cool the porridge to room temperature.
Step 2:

Pour the milk into a saucepan, add the sugar and salt, and once it comes to a boil, stir in the rinsed oats. Cook, stirring, until the oats start to "pop." Then turn off the heat, stir in the butter, cover the pan, and let it sit for 10 minutes on the stove. In that time the porridge will swell and turn thick and creamy. (Or just cook the oats according to the package directions if you're using an instant type.)
Step 3:

Let the oatmeal cool. Crack the egg into the bowl of porridge and stir it in. Add the sifted flour combined with the baking powder.
Step 4:

Stir it together — the batter should be a bit thicker than a standard pancake batter.
Step 5:

Heat the vegetable oil in a skillet and drop the batter on by the tablespoonful, shaping small pancakes. Larger ones are hard to flip, since they're very soft while hot. Once the pancakes are golden on one side, flip them and cook until golden on the other. In a nonstick skillet you can fry them without oil, though they'll come out drier.
Step 6:

Serve the pancakes hot with tea, coffee, or a glass of milk, along with sour cream, jam, or fresh berries. You can make these pancakes from any leftover porridge, not just oatmeal. A tasty, hearty breakfast for the whole family is guaranteed. Enjoy!