June 27, 2016
1Put oats into a large bowl; add the buttermilk or semi-skimmed milk.
2Let the oats soak overnight if possible but for at least 30 minutes.
3Mix in the eggs, flour, baking powder, salt and sunflower oil using a hand whisk to get a fluffy mixture.
4Heat the olive oil in a frying pan and add the leeks and cook until soft (approximately 5 minutes), stir in the sundried tomatoes and cook for a further minute.
5Stir into the pancake mixture.
6Heat a griddle pan to medium high heat.
7Oil the pan and take a ladle of the pancake batter to drop onto the griddle.
8When air bubbles start to bubble up to the surface at the centre of the pancakes (about 2-3 minutes), use a flat spatula to flip them over.
9When golden, they are done.