Recipe: Cinnamon basil pancakes
Dessert recipes with herbs
October 22, 2009
 My basil plants died a few weeks ago, but cinnamon basil is still alive, and now it's blooming too.
I love to touch and smell its leaves, and I use them in sweet recipes like this.
If you don't have cinnamon basil, don't give up because this recipe is worth trying: use some regular basil leaves and half teaspoon of cinnamon instead.
 Oat flakes make these pancakes taste more rustic. I toasted them a few minutes, to enhance their flavour. Don't burn them, they should look like these after you toast them.
Cinnamon basil pancakes
Ingredients
Makes four pancakes:
50g oatmeal
50g all-purpose flour
1 egg
250ml milk
1 tsp baking powder
10 cinnamon basil leaves
Directions
Toast the oatmeal for five minutes, then mince them with a food processor.
Beat the egg with the milk and the baking powder, then add the oatmeal flour, the all-purpose flour and the basil leaves cut into stripes.
Heat a pancakes pan and pour one quarter of the oatmeal mixture in the pan. Spread it out.
 You can garnish the pancake with a basil leaf before turning it.
Cook the other side for one minute and repeat for the other three pancakes.
Serve with chestnut honey, maple syrup or jam of your choice.
 A similar recipe:
Eggless pumpkin pancakes with cinnamon
This is my contribution for Sugar High Fridays, a monthly event handled by The Domestic Goddess, this month hosted by Not Derby Pie.
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