Brancakes

If you want something more of a breakfast, you can enjoy a whole range of high protein breakfasts with a Brancake accompaniment.  But remember on a Fast Day the idea is to fast, so don’t over do it. 

These little variations on scotch pancakes make a useful alternative to toast or proper pancakes when you want more of a proper breakfast.  They are a little more delicate to cook than ordinary scotch pancakes but get the temperature right and use a good non-stick pan and you’re laughing.  It’s basically like having your Mini Muesli in a couple of little pancakes.


Ingredients for four.  Two is a portion.  Save the other two for tomorrow.

  • 4 tablespoons of oatbran
  • 2 tablespoons of rolled porridge oats
  • a drop of fully skimmed milk
  • an egg
  • a pinch of salt
  • a drop of rapeseed or coconut oil for frying

In a small bowl, mix four tablespoons of oatbran with one tablespoon of rolled porridge oats.  Add an egg.  Mix it all up with a spoon.  Add milk, drop by drop until you make a thick, creamy batter.  It will only take a few drops of milk.  Keep mixing it up.  Leave it to rest for ten minutes.  It really does help to let the grains soften up.  Once rested, add a tiny little drop of oil to a good non stick frying pan and heat it up to a gentle medium heat. 

Stir up the batter again and spoon out about a quarter of the batter into the pan.  It’ll be about a desert spoon and a half’s worth and it’ll form a blob about two to three inches wide.  You can give it a gentle spread with the back of the spoon if it seems too thick.  It should start to sizzle, but not too violently.  Add the rest of the mix in three more blobs so you end up with four little brancakes in your pan.  You can add a bit of mix to any one at this stage to even them out.

Let the Brancakes cook for a minute or two until you see the edges begin to crisp slightly and peel away from the pan surface.  Once they have cooked a little like this you should be able to loosen them very gently from the pan with a metal spatula.  Work on the first one first.  Once it is lose you can slide the spatula underneath and gently flip it over.  Don’t leave it too long or it’ll burn.  Don’t try to loosen it too soon or it will collapse.  Once that one is flipped over, work your way around the other three as they become ready.  And once they have been flipped once you should be able to move them round and flip them over at will until you are happy with how they look.  Nice and golden and golden brown.

It’ll never be perfect first time – the first pancake never is.  When you are getting used to this recipe it might be best to cook them one at a time.  The first one is always either underdone or burnt, so use it to get the temperature right.  And don’t make them too big or you’ll never be able to flip them.