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2024/03/08 - Version 2.3 - A gently sweet, kindly digestible, beguilingly vimmy pancake.
1 Part Hominy Corn/Maize Flour (Masa Harina) 8 Part Happy Oats Cinnamon Powdered Milk Italian Herb Mix Black Pepper Salt Hunny Water Huy Fong Sriracha
In a large bowl, mix the hominy flour and oats. The oats should be thick, the hominy flour should be fine ground. Get the oaties nicely covered with the masa. Then add the other dry ingredients. “To taste”… but then go a bit further than you think you should. This especially with the cinnamon. Use twice as much cinnamon as you think you ought. Even 5 times. Really get it working. The cinnamon should dominate the mix, with pepper and herbs as backup singers. Use three spoons or so of powdered milk.
Start mixing in water. Get the mix *just* to the place of pudding. Don’t make a mush. Fold the oats in and keep them al dente. Then start adding hunny. Be liberal. But not so much as Pooh Bear might prefer. Fold it in amongst the oats until it just creates little strings of goo as might natto.
Heat a large pan with a low fire. Unload a glob of the pudding dough just enough to coat the pan bottom to about ⅓ to ½ inch. Press it together into a thick pancake with a fork. Cover a while to heat up the cake. Just a couple of minutes. Then uncover to let the bottom cook. Don’t worry about it burning. It probably won’t come close. Let the water bubble out of it. When the steam rises like the fumeroles of Yellowstone on a calm & crisp April morning, then flip the cake and repeat. Wait a few minutes. Really get the pancakes crispy and brown.
Remove the oat cake from the pan. Serve hot slathered in sriracha. I am not joking. No, not a bit. I am serious. Enjoy with generous lines of real sriracha. Illuminate the oats with designs like spirals and butterflies and happy faces. You’ll feel glad you did.
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