Oat Pancakes with Strawberries
- 250 grams Pastry flour
- 3 teaspoons Baking powder
- 50 grams sugar
- ½ teaspoon salt
- 2 eggs
- 150 milliliters milk
- 200 milliliters Buttermilk
- 6 heaping tablespoons Oats
- clarified butter (for cooking)
Mix flour, baking powder, sugar and salt in a bowl. Separate the eggs and add the yolks and stir until smooth. Gradually, stir in the milk and buttermilk. Pour in oats to swell. (Warning, may not use all the buttermilk, dough should not be too liquid, it should have a creamy texture.) Set aside the mixture about 20 min.
Meanwhile, rinse and halve the strawberries. Whip the egg whites to a very stiff foam and fold into the oatmeal batter.
Melt a little butter in a small non-stick pan, ladle the batter into the pan and cook until golden brown about 3-4 minutes over medium heat on each side. Keep warm in the oven at 80°C.
Heat the maple syrup in the pan, add the sesame seeds and stir briefly, immediately add strawberries, caramelize in maple syrup and serve hot decoratively with the pancakes on plates.