stack-of-breakfast-pancakes

This recipe isn’t traditionally Swiss – but the original, rather plain and straightforward version (simply comprising Swiss muesli, eggs and milk) was given to me by a Swiss chef in Switzerland. Hence ‘Swiss inspired’. I have adapted it quite a bit, adding fresh and dried fruit. I have suggested apricots and figs to keep with the ‘Swiss muesli breakfast’ theme, but use any dried fruit of your choice.

The batter for these pancakes should be fairly thick, but add a splash or two of more milk if you think it needs it. The pancakes are similar in concept to drop scones. They are ideal for a leisurely weekend breakfast, especially when you have guests staying over. Serve with fresh fruit or fruit compote, honey, or thick creamy yoghurt. Makes around 24 small pancakes/ serves 6.

2 oz/ 50g medium oatflakes
1 large egg, beaten
5 fl oz/ 150 ml milk
Small pinch of salt
2 teaspoons baking powder
4 ready-to-eat dried apricots, chopped
2 ready-to-eat dried figs, chopped
2 tablespoons sultanas or raisins
1 tablespoon chopped mixed nuts
1 small apple, cored and coarsely grated
1 small baby carrot, trimmed, peeled and coarsely grated
Small pinch of cinnamon powder

Mixture of unsalted butter and light, unflavoured oil for frying

Icing sugar for dusting

1.    Combine well all the ingredients for the pancakes in a bowl. Leave the mixture to rest for 30 to 60 minutes, so that the oatflakes have a chance to plump up.
2.    Heat a mixture of butter and oil in a non-stick frying pan, a little at a time. Turn the heat to very low. Drop in the pancake batter by tablespoonful, two or three at a time. Flatten the pancakes into circular shapes with the back of a spoon. Cook gently for approximately 3 minutes until the edges begin to set. Flip over and cook the other side until lightly browned. Repeat the process until the mixture is used up, working as quickly as you can (use another frying pan if necessary).
3.    While you are making the pancakes, place the cooked ones on a warmed plate, and wrap them in a clean tea towel so that they don’t go cold.
4.    Dust the pancakes with icing sugar. Serve as warm as possible.

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