Pancake Breakfast with Porridge

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Pancake Breakfast with Porridge
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Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
6
for the pancakes
500 grams Pastry flour
1 Tbsp baking soda
2 Tbsps sugar
5 eggs
2 cups milk
freshly ground peppers
3 ozs sunflower oil
2 tsps salt
10 ozs Bacon
butter (for serving)
vegetable oil (for greasing the pan)
For the porridge
10 ozs whole Oats
8 ozs milk
1 pinch salt
1 Tbsp sugar
How healthy are the main ingredients?
Oatssugarsugareggsaltsalt

Preparation steps

1.

For the pancakes: Using an electric mixer, beat the eggs, milk and sunflower oil together until smooth. Add the flour, baking soda, sugar, salt and a dash of pepper and continue beating for 1-2 minutes. Cook the bacon in a large skillet until crisp. Drain on paper towels. Heat a bit of oil in a non-stick pan and ladle some of the pancake batter in. Cook until small bubbles begin to rise to the surface, flip and cook for about 1-2 minutes on the other side. Cover with aluminum foil to keep warm and continue with the remaining batter. 

2.

For the porridge: Heat the milk and whole oats in a saucepan over medium heat. Cook until the oats have softened and absorbed most of the milk. Add a pinch of salt and sweeten with sugar to taste.

3.

Plate the pancakes, top with a bit of butter and maple syrup and serve with the bacon and porridge on the side.