Savory Oatmeal & Cheese Pancakes

Savory Oatmeal & Cheese Pancakes

This recipe makes approximately 2 large pancakes (intended to be sliced) or 4–6 smaller ones.

Ingredients

• 1 cup (90g) Oatmeal (Rolled or Instant)

• 2 Large Eggs

• 1 glass (200ml) Milk

• 100g (3.5 oz) Cheese, grated (Cheddar or Mozzarella work best)

• 2 tbsp Fresh Parsley, finely chopped

• 1 tbsp Sesame seeds (for the topping)

• ½ tsp Salt

• ½ tsp Dry Provençal herbs

• ¼ tsp Chili flakes (optional)

• 1-2 tbsp Oil (for frying)

Instructions

1. Prepare the Base: In a large mixing bowl, combine the oatmeal and milk. Let it sit for about 5–10 minutes. This softens the oats, ensuring the pancake isn’t “gritty.”

2. Mix the Batter: Whisk the eggs into the soaked oats. Stir in the grated cheese, chopped parsley, salt, Provençal herbs, and chili flakes. Mix until well combined.

3. Heat the Pan: Place a non-stick frying pan over medium-low heat and add a thin layer of oil.

4. Cook and Garnish: Pour half of the batter into the pan (if making a large one) and spread it out evenly with a spatula. Sprinkle half of the sesame seeds over the top of the wet batter.

5. The Flip: Cover the pan with a lid for 3–4 minutes; this helps the center cook through. Once the bottom is golden brown and the edges look set, carefully flip the pancake.

6. Finish: Cook the other side for another 2–3 minutes until golden. Repeat with the remaining batter.