Savory air-fryer oat and mozzarella pancake
Units
Temperature
Servings
Ingredients
- 90 g rolled oats, certified gluten-free if needed rounded
- 2 large eggs rounded
- 240 ml milk rounded
- 1 g fine salt rounded
- to taste black pepper, to taste rounded
- 15 ml olive oil, for the batter rounded
- 5 ml olive oil, for the tin rounded
- 30 g mozzarella, grated rounded
- 1 g red pepper flakes rounded
- 10 g flat-leaf parsley, chopped rounded
Method
Method
- Combine the oats and milk and leave 5 minutes to hydrate.
- Beat in the eggs, salt, pepper, the 15 ml of olive oil for the batter, half the mozzarella, the red pepper flakes, and the parsley. The mixture should be thick enough to pour slowly.
- Line an 18 cm air-fryer-safe tin and brush it with the 5 ml of olive oil for the tin. Pour in the mixture and top with the remaining mozzarella.
- Air-fry at 180°C for 18 to 22 minutes, rotating once if the machine browns unevenly, until the top is golden and the centre no longer wobbles.
- Rest 5 minutes, loosen the edge, and cut into wedges.
Notes
- Use a solid tin rather than pouring the mixture directly into the basket.
- The oats remain pleasantly textured; blend them first for a smoother pancake.
- Air fryer temperatures vary, so check the centre at 15 minutes.
- The timings assume a basket preheated for 3 minutes at 180°C. Starting from cold, add about 5 minutes.