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!