This year we begin the month of March with Pancake Day!
Pancake Day, also know as Shrove Tuesday, is part of Easter observances so it doesn’t have a fixed date. It is followed by Ash Wednesday, the first day of Lent. Shrove Tuesday is the last day to eat rich, sweet and fatty foods before a period of fasting begins. Thankfully I don’t celebrate Easter (so no fasting) but I do celebrate pancakes!
This year I am indulging in mini pancakes called pikelets. Pikelets are an Aussie and New Zealand treat and are enjoyed any time of the day. They can be eaten hot or cold and can be served with sweet or savoury toppings.
I’ve tweaked a traditional pikelet recipe to make an overnight version that also has oats. You’ll need to start preparing these the night before, as the oats and milk need to soak overnight.
Overnight Oat Pikelets
1/2 cup rolled oats
1/2 cup milk
1 egg, lightly beaten
1/4 cup plain flour
1/4 teaspoon baking powder
pinch of sea salt
1/2 teaspoon sugar
butter for frying
Mix the oatmeal and milk together in a large bowl. Cover and refrigerate overnight.
The next morning remove the oat mix from the refrigerator.
Stir in the beaten egg until combined.
Whisk together the flour, baking powder, salt and sugar in a small bowl.
Add to the oat mix and stir until combined. (You want a thick batter so add more milk or flour to get the right consistency).
Melt some butter in a frying pan.
Drop tablespoons of batter into the pan, allowing room for spreading.
Cook for 2 minutes or until bubbles appear on the surface and the bottom is lightly browned.
Turn them over with a spatula and cook for 30 – 60 seconds or until lightly brown on the bottom.
Remove from the pan.
Eat them hot or cold with sweet or savoury toppings.