Porridge is typically a breakfast meal. And it’s one that when I was growing up, seemed to carry connotations of unappetising, Oliver Twist-style force-fed gruel. There was an almost onomatopoeic disgust to the way we would stretch out the sickly sounding syllables.
Yet now, it’s experiencing something of a rebirth. This is partly due to health, fitness and nutrition bloggers, and the customisability of the dish which lends itself perfectly to the millennial Instagram aesthetic. Frequently referred to as oats and oat bowls to avoid that dreaded word, this revival of a time-old staple has got me hooked.
Now back to my first point – typically a breakfast meal, yes, but I’m never one to stick to the rules. Sometimes on a cold evening, or after a long day at work, it’s porridge that I crave.
But hold it right there. Because what happens when I’m not only craving a lovely, warming bowl of porridge, but also a stack of light and fluffy pancakes topped with salty bacon and a drizzle of maple syrup? No one could possibly eat both.
Until now.
This is my poffertjes porridge with pancetta, maple syrup and pecans to satisfy every single one of your cravings.
Serves 1
Ingredients:
1 egg
Plain flour
Milk (I use soy milk)
Porridge oats
Pancetta cut into cubes, or more specifically cuboids if you’re using the good stuff like I have (you want the good quality thick deli stuff that comes in slabs, not supermarket wafer thin slices)
Pecans
Maple syrup
Cinnamon (optional)
Disclaimer: As I’ve mentioned before prior to going into my recipes, I’m not going to be precise and focus on measurements. I’m not a recipe developer and so instinct and a bit of common sense should be enough to work things out!
- Crack your egg into a bowl and add as much flour as you think you might need for 3 mini pancakes (told you it wasn’t precise…). If in doubt, use less than you think as it’s always easier to add more.
- Mix until smooth and then add a tiny bit of milk. Because you’re looking to make mini American style mini pancakes, the batter needs to be pretty thick so it doesn’t spread out in the pan. If the mixture is too loose, you can add some more flour at this point until your batter is the perfect consistency for dolloping in the pan.
- In a pan, heat a tiny amount of butter or oil and fry the pancetta until crispy on the outside then remove from the pan and set aside.
- Heat another small amount of butter in the same non-stick pan and dollop your batter into the pan in tablespoon size blobs. You should be able to do a few at a time. Cook for a few minutes and turn over – the base should be golden brown. Repeat on both sides until you have all of your poffertjes.
- Meanwhile put the oats into a saucepan and add enough milk and/or water to just about cover them. Cook on a low-medium heat until soft and creamy. You can add cinnamon at this point if you wish.
- Pile the porridge into a bowl and add the poffertjes. Sprinkle over the pancetta and pecans and finish with a drizzle of maple syrup.
This may not be a conventional meal, but it certainly was satisfying. Why stick to the same old flavours, following the same old rules when you can be a bit more creative? A comfort meal with a twist – do let me know if you try this one!
I’ll leave you with a few other porridge ideas that have gone down a treat…
¡Comemos!
xo
¡Comemos! 