Well, not really anything to do with porridge, except for the containing oats bit. These are more a cross between Pikelets (yeasted pancakes) and Staffordshire oatcakes.
We had sweet toppings today, but they also work really well with savoury toppings too.
We had sweet toppings today, but they also work really well with savoury toppings too.
I topped mine with fresh peach, frozen berries, coconut milk yogurt and chocolate sauce. |
L went for the classic lemon and sugar, M drowned his in maple syrup. |
1 1/2 Cups Gluten Free Plain Flour (I used Dove's Farm White Bread Flour, you may need to adjust fluid for different blends)
1 cup Gluten Free Oats
1tsp Dried Yeast
3 Cups Milk Substitute (plus 1/4 cup)
Put dry ingredients in a bowl.
Stir in extra milk substitute.
Pour in 1/2 cup of mix and leave until bubbles formed and top beginning to set.