1 cup rolled oats
¾ cup flour
30g Anchor Butter, melted
1 ½ cups Milk
Whipped Fresh Cream or Yoghurt to serve
- Place the oats in the bowl of a food processor and pulse until chopped but not powdered. Combine the oats and flour in a bowl. Make a well in the centre and pour in the combined butter, milk and eggs.
- Heat a small frying pan over a medium heat and grease with a little butter if required. Pour 1/4 cup measures of batter into the pan and cook for two minutes on each side or until golden and cooked through.
- Serve pancakes stacked with a dollop of whipped cream or yoghurt and top with fresh berries and maple syrup.