Oat pancakes with herb salad and dressing

Recipe by:

Currabinny Cooks

Savoury and punchy, these richly flavoured oat and wholemeal pancakes are accompanied by a zesty feta cheese and cucumber salad

SERVES

PEOPLE

PREP TIME

MINUTES

COOKING TIME

MINUTES

CUISINE

Irish

COURSE

Main

Mix all the ingredients for the dressing together in a bowl and leave aside.
Place the chopped cucumber in a bowl and add the vinegar, lemon juice, sea salt and sugar. Cover and leave to pickle for around 30 minutes in the fridge.
Place the chopped herbs in a separate bowl and the feta in another, leave aside.
To make the pancakes, blitz the oats in a food processor until you have a rough flour.
Heat the oat milk gently along with 400ml of water until warm but not too hot. Mix a few tablespoons of this with the yeast in a small bowl and add the ½ teaspoon of sugar. Leaves this for 10 minutes until lightly frothy.
Place the blitzed oats in a large mixing bowl along with the 2 flours and salt. Make a well in the middle and add the yeast mixture. Lave for another 10 minutes.
Whisk in the rest of the warm oat and water until you have a runny but quite thick batter.
Heat a little rapeseed oil in a frying pan and add a good ladle of batter to the pan. Flip after four minutes and cook on the other side for another 2 minutes. Place the cooked oat pancakes on a warm plate. You should be able to make around 8-10 from the batter.
To serve, place a spoon of cucumber salad, chopped herbs and feta in the middle of the pancake and drizzle generously with the ginger dressing.

Ingredients

For the pancakes:
400ml oat milk
1 tsp dried yeast
½ tsp sugar
225g oats
80g wholemeal spelt flour
80g plain white flour
salt
rapeseed oil for frying
For the salad:
1 cucumber, deseeded and finely cut into small pieces
2 tbsp white wine vinegar
juice of 1 lemon
sea salt
1 tsp caster sugar
2-3 good handful of chopped herbs (parsley, basil, mint, dill, chives and tarragon)
100g feta, chunked
For the dressing:
zest and juice of 2 limes
1 green chilli, finely chopped
1 shallot, peeled and finely chopped
1 tsp soy sauce
1 tsp cider vinegar
1 tsp honey
1 thumb of ginger, peeled and grated
2 garlic cloves, peeled and grated

Mix all the ingredients for the dressing together in a bowl and leave aside.
Place the chopped cucumber in a bowl and add the vinegar, lemon juice, sea salt and sugar. Cover and leave to pickle for around 30 minutes in the fridge.
Place the chopped herbs in a separate bowl and the feta in another, leave aside.
To make the pancakes, blitz the oats in a food processor until you have a rough flour.
Heat the oat milk gently along with 400ml of water until warm but not too hot. Mix a few tablespoons of this with the yeast in a small bowl and add the ½ teaspoon of sugar. Leaves this for 10 minutes until lightly frothy.
Place the blitzed oats in a large mixing bowl along with the 2 flours and salt. Make a well in the middle and add the yeast mixture. Lave for another 10 minutes.
Whisk in the rest of the warm oat and water until you have a runny but quite thick batter.
Heat a little rapeseed oil in a frying pan and add a good ladle of batter to the pan. Flip after four minutes and cook on the other side for another 2 minutes. Place the cooked oat pancakes on a warm plate. You should be able to make around 8-10 from the batter.
To serve, place a spoon of cucumber salad, chopped herbs and feta in the middle of the pancake and drizzle generously with the ginger dressing.

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