Oatmeal hotcakes with blueberries and crème fraiche, Food For A Happy Gut

Oatmeal hotcakes with blueberries and crème fraiche, Food For A Happy GutLaura Edward

F&W Pick: Oatmeal hotcakes with blueberries and crème fraiche

Food For A Happy Gut

Author: Naomi Devlin

Photography by Laura Edward

Headline, €28

A vibrant collection of recipes from best-selling author Naomi Devlin, this cookbook offers a variety of diet-free meals promising to nourish your gut. Relying on the staples of local produce and home cooking, the emphasis is on treating and soothing digestion issues, while embracing the trends of slow cooking, fermented and probiotic foods. We particularly love the range of drinks and tonics with a flavour to suit any palate, as well as the rustic, rich photography.

Oatmeal hotcakes with blueberries and crème fraiche

Serves 4

  • 50g unsalted butter, plus extra for frying
  • 4 organic eggs, separated
  • 100g buckwheat flour
  • 50g fine oatmeal or porridge oats
  • 100g live Greek-style yoghurt
  • 2 teaspoons baking powder
  • 1 pinch sea salt

To serve

  • 350g blueberries
  • 200g crème fraîche or 300g live Greek yoghurt
  • Raw honey or maple syrup
  1. Melt the butter, then leave it to cool for a few minutes while you weigh out your other ingredients. Whisk the egg whites until stiff and set aside briefly while you beat everything else together in a separate bowl using the same whisk. Fold the egg whites gently into the batter, until no lumps of egg white are showing but the mixture is still light and airy.
  2. Set a heavy-based frying pan over a low heat to warm through for a few minutes, then grease with butter using a heatproof brush or some kitchen paper folded tightly and secured with a clothes peg.
  3. Place dessertspoonfuls of batter evenly in the pan, leaving room to get a palette knife in to turn them. Cook for a few minutes, watching the bubbles form on the surface. If you like, you can scatter some of the blueberries into each hotcake while the batter is still soft, to make blueberry hotcakes.
  4. When the underneath is deep golden and the edges just firm to the touch, carefully flip the hotcakes over using a palette knife and your fingers. Cook on the other side for 30 seconds, just until set underneath. Check to see if they are done by tapping with your fingertips – there should be no squidge, but if they feel completely solid, they might be a bit overdone.
  5. Keep your hotcakes warm while you repeat with the remaining batter, until it is all used up.
  6. Pile the hotcakes onto a pretty plate, bring the blueberries, crème fraîche and honey or syrup to the table and then tuck in.