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rolled oats whole wheat pastry flour baking powder salt gram milk egg fresh herbs onion extra-virgin olive oil
Viewed: 52 - Published at: 2 years agoIngredients
- 110 grams (1 1/8 cups) rolled oats
- 70 grams (1/2 cup plus 1 tablespoon) whole wheat pastry flour
- 10 grams (2 1/4 teaspoons) baking powder
- 4 1/2 grams (scant 3/4 teaspoon) salt
- 1 gram (1/4 teaspoon) freshly ground pepper
- 150 grams (1/2 cup plus 1 tablespoon) milk
- 110 grams (2 extra large) egg
- 1/2 cup fresh herbs, such as parsley leaves, sage, marjoram, thyme, dill, chopped (1/3 cup chopped)
- 50 grams (3 tablespoons) grated onion
- 3 tablespoons extra virgin olive oil
Method
- Preheat the oven to 400 degrees.
- Place the oats in the bowl of a stand mixer or into the bowl of a food processor fitted with the steel blade.
- Sift together the flour, baking powder, salt, and ground pepper and add to the oats.
- Add the remaining ingredients except the olive oil and mix at medium speed or pulse together until well blended.
- Scrape down the sides of the bowl and the beater and mix again for about 30 seconds.
- Add 2 tablespoons of the oil to a 9-inch cast iron skillet and place in the oven for 5 minutes.
- Remove from the oven and spread the batter in the pan.
- Place in the oven and bake 30 minutes, until the top is nicely browned and a tester comes out clean when inserted in the middle.
- Remove from the heat and serve hot, or allow to cool on a rack.
