Kim Boyce was right when she said that adding cooked oats to a pancake batter will “create tenderness and a bit of chew”. The batter also uses oat flour, as well as wheat flour.
Sweetened with a bit of molasses to “[enhance] the creamy taste of the oats”.
I thought these were totally moreish. Crispy edges and a tender, moist inside. With a bit of chew to them, you could really sink your teeth into it.
Though you make them pretty small, they are really filling. Have three with maple syrup and you’re satisfied. Or have four or five like we did and you’re maxed out. I froze the leftovers and they were still good on reheating.