Frank says, ‘If you have children, as I do, it’s great to get them involved adding flour and milk and cracking eggs; sure, the odd egg hits the floor, or milk spills on the bench, but that’s half the fun.’ We say, ‘!!!’
Fresh from the garden: strawberries
Recipe source: Frank Camorra in the Sydney Morning Herald
Serves: 8 or 24 tastes
What to do:
- Preheat oven to 200C. Pour the milk over oats and allow to stand for 10 minutes.
- Wash strawberries and carefully hull them with a small knife. Mix them with the raw sugar and syrup. Pour into a small roasting tray and roast in oven for 15 minutes, until soft and juice starts to come out of strawberries.
- After the 10 minutes for the oats is up, add sugar, oil and egg and beat with a fork. Sift in remaining dry ingredients and stir to form a smooth batter. If necessary, add 1-2 tablespoons of milk to thin mixture.
- Place a non-stick frying pan over medium heat, add olive oil to coat the bottom of the pan and add a couple of separate large ladlefuls of the mixture and cook for 2 minutes each side, turning once, or until golden brown on both sides. Remove to a plate and keep warm with the folded tea towel. You may need to wipe the frying pan out a few times with paper towel and re-oil.
- When all pancakes are cooked, divide among serving plates. Remove the strawberries from the oven and spoon over the pancakes.
Notes: What other fruits could be roasted this way? What is maple syrup?