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.
To make 16-18 medium sized pancakes:
5 cups leftover porridge (or oatmeal that was not soaked overnight)
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!