WOW, has this summer flown by. And it's time for the kiddo's to head back to school, which means that most moms and dads out there are besieged with all the after school stuff, like band practice and sports and drama club and debate club and ...
Which means that sometimes dinners with the family takes a back seat. But you still want kids to have a decent meal or snack when they come home or breakfast before they leave for school.
Secret Recipe Club, with some input from their fellow bloggers decided to make a Back to School or After School themed reveal.
I was assigned a new to me, blogger, Trisha from My Hobbie Lobbie
Trisha has so many recipes I want to try, and I'm going to 'woman'fully make my way through some of them, soon.
So, so many...
Choices, choices, choices...
I got caught by all the Indian inspired dishes she has on her blog, and I'm so glad I got her blog, I want to make some Rava Idli with Coconut Chutney, and some Mixed Raita and the Gulab Jamun is calling my name as well.
Did I mention the Namakpare, which is a crispy fried cracker.
I ended up making the Savoury Oat Pancakes.
I thought they would make a great after school snack. Just a little something to hold you over til dinner. Or eat for breakfast cause that's how I do things.
And Trisha had this hint for spreading the oil on the pan before making the oat pancakes. Here's her hint:
"Take the whole onion and leaving the skin on, cut it flat at the base so that it can stand. Make sure the broader part of the onion forms the base. Pierce a fork into the opposite end. This will now be used to smear the pan with oil. This lessens the amount of oil used to fry the pancakes."
I thought that was brilliant. Mainly because I could use the onion later on. I mean that little bit of oil on the onion wouldn't hurt a thing. I could then throw the whole onion in the pot when making chicken stock, so long as the skin has been washed, the skin adds a lovely golden tinge to the stock. But I didn't use the onion, I used my cooking spray and a little EVOO.
Recipe: Savoury Oat Pancakes
1/4 cup rice flour
1/4 cup semolina
1 tsp cumin seeds (I also toasted the cumin seed a little.
1 onion, finely chopped
1/2 tsp crushed black pepper corns or a few grinds of fresh pepper
1 Jalapeno, seeded, chopped fine (I always have Jalapeno's in the freezer so just pulled one out and chopped it.
Salt, to taste
Enough water to make a runny batter (about 1 1/2 cups. I put in a 1/3 cup at a time)
EVOO for frying and to saute the onion and pepper
Toast the oats in a dry pan or put under the broiler til they just brown and toast a little. If using the broiler, keep a careful eye on it. I burnt the first batch.
Cool the oats a little and then process in a grinder, til they become powder. (I didn't process mine enough and ended up putting them back into the grinder and processing them a little more.)
In a pan, heat a little EVOO, about a tsp. and saute the chopped onion and Jalapeno until the onion and pepper are soft.
Put the toasted oat flour, rice flour, semolina, cumin seeds, the sauteed onions, the crushed pepper and salt into a bowl and mix it together.
Spray a pan with some cooking spray and 1/2 tsp. EVOO. Heat over medium high heat. Using a scoop put about a 1/4 cup of batter into the pan and swirl it around to cover the bottom of the pan. I used a spoon to spread mine out.
You have to work fast, and make sure your batter is thin. I ended up adding more water to mine. Cover the pan and let cook for a couple of minutes, then flip it over and cook on the other side. It should come out nice and browned. When it has cooked to a nice crispness, take out and serve with some Chutney.
I pulled the Duck Sauce out of the fridge and served that with these. And it was good. I also had them for breakfast alongside an egg and some bacon.
What can I say, I love not eating traditional sides with my breakfast.