These oat pancakes were very delicious. The roasted strawberries were so soft and oozy and the salted caramel sauce was very rich but not very salty. I got my recipe from a Sydney Morning Herald article found here.
I really did love this breakfast and especially those roasted strawberries but it was very rich and heavy. I have to also send out a word of caution: do not under any circumstances touch the caramel when it is hot. I have learned this from a very painful experience.
The recipe says that it only makes 8 pancakes so that is fine if you are making it for 2 people but you might want to double it to feed 3 or 4 people. It may sound very confusing but I have written the recipe so everything is timed perfectly. The strawberries go in the oven then you cook your caramel and then you can make your pancakes. If you make it this way everything is nice and warm and fresh when it comes time to actually eat it.
Here is the recipe:
2 punnets of strawberries
3 tbsp raw sugar
¼ cup Canadian maple syrup
Salted Caramel Sauce
2 cups castor sugar
180g unsalted butter, at room temperature, cut into blocks
1 cup thickened cream, at room temperature
1 tbsp flaky sea salt
¾ cup milk
¾ cup rolled oats
2 tbsp light olive oil (or vegetable oil)
1 egg, lightly beaten
½ cup self-raising flour
1 tsp ground cinnamon
Pinch of salt
Preheat the oven to 200°C. Wash your strawberries and hull them. Place them in a small baking tray and drizzle with maple syrup and sprinkle with sugar. Place them aside for later. Place your oats and milk in a bowl now for your pancake mixture later so they can absorb all the milk and can get plump and soft.
Once the sugar heats up for the caramel everything happens very quickly so you need to get all your ingredients ready to go. Put your sugar in a large heavy-based sauce pan. Have your butter cut into cubes and your cream and salt nearby. You will also need to have a candy thermometer. Now you can make your pancake batter. Get your oats that you prepared earlier and add the sugar, oil and egg and beat with a fork. Sift in remaining ingredients and stir to combine. Set aside.
Place the strawberries into the oven. Now you can make the caramel. Turn the heat on medium high and begin to whisk it when it begins to melt. You’ll see that the sugar will begin to form clumps, but that’s okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
Continue cooking until the sugar has reached 180°C and is a reddish-brown colour , and has a slightly toasted smell. This is the point where caramel can go from perfect to burnt in just a few seconds, so you have to be quick. As soon as the caramel reaches 180°C , add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted. Remove the caramel from the heat and slowly pour the cream into the caramel. The mixture will start bubbling up again. Add the flaky sea salt and whisk to combine. Pour the caramel in to a gravy boat or a small jug.
Take your strawberries out of the oven now and cover to keep warm.
Heat large non-stick fry pan onto a medium-low heat. Brush the pan with melted butter or flavourless oil. Use a 1/4 cup measuring cup to drop the pancake batter into the pan. Cook the first side to cook for one to one and a half minutes, or until bubbles start to pop up on the surface. Flip the pancakes over and cook for another minute. Remove pancakes and keep warm. Continue until you have used up all the pancake batter.
Place a pancake on a plate and top with caramel sauce and strawberries. Enjoy!
So, was this my ideal breakfast?
Would I make it again? Yes/
Would I recommend it? Yes/