Recipes
Oat pancakes with vanilla labneh, roasted plums & lemon thyme
A little bit pancake, a little bit flapjack – these oat pancakes are soft and buttery and are an easy Sunday morning cook. Made with porridge oats, clotted cream and whole milk, they’re cooked until golden, then finished with a hearty dollop of vanilla labneh, roasted plums, lemon thyme and a good drizzle of maple syrup.
Perfect for an indulgent weekend breakfast.
Serves
4
Prep time
10 minutes
Cook time
20 minutes
Ingredients
For the roasted plums
-
6 ripe plums, halved and stones removed
-
1 tbsp maple syrup
-
Optional: a pinch of ground cardamom
For the oat pancakes
-
150g porridge oats (we used Wildfarmed)
-
150ml whole milk
-
2 egg yolks
-
80g clotted cream
-
½ tsp bicarbonate of soda
-
Pinch of salt
-
30g butter, for cooking
For the vanilla labneh
-
200g labneh or strained Greek yoghurt (we recommend 10% fat yoghurt for the best results)
-
1 vanilla pod
-
Sea salt
To serve
-
Maple syrup, to drizzle
-
Lemon thyme leaves
Method
Roast the plums
Preheat the oven to 170°C.
Place the plum halves on a baking tray, cut side up. Drizzle with maple syrup. Add a pinch of cardamom if you’d like a little warmth.
Roast for around 10 minutes, until just softened and juicy. Leave to cool slightly. If you prefer, you can gently peel away the skins once the plums have cooled.
Make the vanilla labneh
Scrape the seeds from the vanilla pod. Mix the labneh and vanilla together. Add a dash of salt and mix until smooth.
The labneh brings a lovely tang and rich creaminess, so there’s no need for extra sugar.
If using Greek yoghurt to make labneh, strain the yoghurt the day before. You can use a cheesecloth or muslin cloth. Wrap around the yoghurt and leave it to strain in the fridge for a minimum of 4 hours. This can be done overnight.
Make the oat batter
In a mixing bowl, whisk the clotted cream until smooth.
Add the egg yolks and whisk again, then pour in the whole milk. Stir in the porridge oats, bicarbonate of soda and a pinch of salt. Mix until everything is combined.
Leave the mixture to sit for 5 minutes so the oats can soften slightly.
Cook the panflap cakes
Place a small frying pan over a medium heat and add a little butter. Let the butter melt and turn slightly nutty.
Spoon in some of the oat mixture and gently swirl the pan to help shape the edges. Cook for 2–3 minutes, until the edges begin to lift away from the pan and the base is golden.
Rather than flipping them like a classic pancake, you can place a second buttered pan over the top and turn the pancake into it. Alternatively, carefully flip with a spatula.
Cook for another 2 minutes, until golden and cooked through. Repeat with the remaining mixture, adding more butter as needed.
To serve
Place the warm panflap cake onto a plate. Spoon over the vanilla labneh, add the roasted plums, then finish with lemon thyme leaves and a generous drizzle of maple syrup.
Serve straight away while the cakes are warm and buttery.
Chef’s tip
If you want a sharper finish, swap the clotted cream in the batter for crème fraîche. You’ll lose a little of the indulgence, but gain a lovely sour note that works beautifully with the sweet roasted plums.
You can also change the fruit depending on the season. Roasted apricots, figs, pears or berries would all work well.
More mouthwatering recipes
Tempura asparagus
Crisp and light, this tempura asparagus is an easy way of quickly cooking vegetables. The trick? A spoonful of mayonnaise
Avocado salsa verde
Bright, tangy and creamy, this no-cook avocado salsa verde (also known as salsa de aguacate) is a simple twist on
Salsa roja
Smoky and vibrant, salsa roja is a staple sauce in Mexican kitchens. The secret to a great salsa roja is
Peanut butter & wildfarmed oat flapjack
Flapjacks don’t need to be complicated. They’re delicious even in their simplest form: oats, butter, golden syrup and sugar. One