Cheese and Onion Stuffed Oat Pancakes
- 150g soda bread flour
- 100g White’s Speedicook Porridge Oats
- 50g wholemeal flour
- 1 teaspoon baking powder
- Good pinch salt
- 300ml buttermilk
- 2 eggs
- 2 onions, peeled, finely sliced and fried in ½ tablespoon of oil until golden
- 100g grated mature cheddar
- Oil for cooking
Sift the soda flour into a bowl and mix in the oats, baking powder, salt and wholemeal flour.
Whisk the eggs and buttermilk together. Whisk the dry and wet ingredients together and rest for 10 minutes.
Wipe a medium hot non-stick pan or griddle pan with oil. Drop tablespoons of the mix onto the pan- don't overcrowd.
Place a little onion and cheese on top and then top with a layer of the pancake mixture. When bubbles appear on the surface, flip over and cook on the other side until firm.
Repeat with the remaining batter (keep cooked pancakes in a low oven until the others are cooked).
Serve warm. Great with a dressed salad or as a brunch with bacon and eggs.