I am not one for technical definitions, but what I call porridge is rolled oats (oatmeal) that I have soaked the night before in either whey, buttermilk, or kefir.  Although I love kefir, my kids claim they can taste it in the porridge the next morning and so I either have to water the kefir down with plain milk or (as I prefer) use buttermilk so that we can enjoy the full probiotic benefits of an easily digestible porridge.  I simply add water the next morning in a pot, flavor it like I do regular oatmeal, and breakfast is ready in only 5 minutes! 

In our house it can be difficult to judge how much to make; we seem to have moody breakfast appetites and it does not help that my kids are at an age sensitive to texture and appearance.  I often have leftovers.  I flavor my oatmeal in a variety of ways, with fruits, nuts, and sweeteners (such as maple syrup or honey).  It does not matter what yumminess you may have floating in your oatmeal--this recipe will work no matter.  I will tell you, though, that raisins will plump up. 

Porridge Pancakes

To make 16-18 medium sized pancakes:

5 cups leftover porridge (or oatmeal that was not soaked overnight)

3 eggs

1 1/2 cups freshly milled flour (use oat flour to make recipe gluten-free)

Making the Pancakes:

1) Whip eggs briefly and add to oatmeal.

2) Flour needed will vary based on the thickness of your porridge.  Add enough to make a rather thick pancake batter consistency.

3) Melt some butter in a skillet, and pour the pancakes.  Cook 3-5 minutes on each side over medium--medium/high heat.  They will bubble like regular pancakes, but not so dramatically., so watch them carefully.

4) Use fresh fruit and whipping cream, fruit preserves, or maple syrup as a topping.   Here you see my homemade raspberry preserves.  This was actually leftover fruit leather puree that I decided to can and only consists of raspberries and honey!  I am so in love with it as a sauce, I cannot wait to do it again this year. 

I hope you enjoy!

--Chaya